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Kruse Favorite Recipes

by Berniece Biesenbach Kruse

Edited by Nancy Kruse

December, 1997

This cookbook is a cherished collection of Berniece Kruse's favorite home recipes. It includes recipes which were shared by her daughters:

Jane Balderas, Nancy Kruse, Barbara Penaloza, Joyce Gaines, Cheri Cobb and Terry Foerster, and her daughters-in-law: Mitzi Kruse, Lana Kruse, Dee Kruse and Cyndy Kruse.

To: _________________________,

Some of you have asked me for my recipes; here

are a few. Some are mine, some are hand-me-

downs and others were given to me by my

daughters and daughters-in-law. We hope you

enjoy them!

To the great cooks, for those just starting out and

for my young grand-daughters who are already

practicing to be great cooks, I want to share my 59

years of cooking.

Love,

Remembering 59 years of cooking 

Cooking today is so much easier than when we first got married. We had no mixer, refrigerator (not even an ice box). First we had to grow all our own food; meat, eggs, milk and vegetables. And for a change I would go out and shoot a couple of rabbits or squirrels. I would start my day bright and early; I went out to the barn to milk the cow. All the time I was hoping the kids would sleep until I got back.

We had to chop wood and gather corn cobs to start a fire. When the corn cobs were burning well, we added wood to the fire.

On the farm, we always had a big breakfast; eggs, bacon or ham, pancakes with homemade molasses or jelly and hot cocoa. (We weren't coffee drinkers then.)

We butchered our own steers and hogs. And we made sausage to last. We made ham and bacon. I also canned meatballs and chicken. The ham and bacon was smoked for 2-3 weeks. It was then put into a wooden barrel and packed in ice cream salt or rock salt. The sausage was smoked for 2-3 weeks. It was then packed tight in an earth ware crock. To preserve it, we poured melted lard over every layer; with 3-4 inches of lard to cover the last layer.

I baked bread every day. It's fun looking back and remembering the good times Daddy and I had working together.

Berniece and Alois Kruse

 

           Contents

 

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Introduction

Appetizers/Beverages

Soups/Sauces

Breads

Main Dishes

Vegetables/Side Dishes

Desserts

Jelly Making

Helpful Hints

Index

1

15

27

45

79

95

134

129

131

Appetizers &

Beverages

Appetizers 1       

Mama's Bean Dip Berniece Kruse

2 lbs. Pinto beans 1 onion (chopped)

1 green pepper (chopped) 1 celery stalk (whole)

2 garlic cloves (whole) 1 t. Mrs. Dash

Salt and Pepper to taste

Picante Sauce

• Soak beans overnight. Drain beans and cover with water. Bring to a boil; then simmer for 2 hours. (As beans cook down, add more hot water.)

• Add onion, green pepper, celery and garlic cloves. Bring to a boil and simmer for 1 more hour or until beans are tender.

• Cool for several hours or overnight. Place beans in a food processor. Beat on high speed until smooth.

• Add Picante Sauce (mild or hot) to your taste.

• Serve with tortilla chips.

Appetizers 2       

Seven Layer Dip Joyce Gaines

Beans (refried)

Guacamole sour cream

picante (mild) cheese lettuce

tomatoes round tortilla chips

• Layer in the order shown. • Circle with round tortilla chips

Salsa Pronto Cyndy Kruse

1 can (14 oz) Del Monte Mexican Style stewed tomatoes

½ cup chopped onion 2 T. chopped fresh cilantro

2 t. lemon juice 1 clove garlic, minced

1/8 t. hot pepper sauce

• Place tomatoes in blender container. Cover and run on lowest speed 2 seconds to chop tomatoes.

• Combine onion, cilantro, lemon juice, garlic and pepper sauce. Add additional pepper sauce, if desired.

• Serve with tortilla chips. • Makes 2 cups

Appetizers 3       

Texas Caviar Lana Kruse

1 14 oz. can black-eyed peas

with jalapenos, drained (jalapenos optional)

1 14 oz. can pinto beans 1 (15 ½ oz.) can white hominy,

drained 2 med. Fresh tomatoes,

chopped 1 bunch green onions, tops only

chopped 2 cloves garlic, minced

1 med. Bell pepper, chopped ½ cup onion, chopped

½ cup fresh parsley, chopped 1 8 oz. bottle Italian Salad Dressing (low fat dressing

works well)

• Combine all ingredients EXCEPT dressing. Mix well and then pour the salad dressing over the mixture.

• Cover and marinate at least 2 hours in refrigerator (can be done the night before). Drain before serving.

• Serve with tortilla chips.

Appetizers 4       

Guacamole Dip Nancy Kruse

2 large ripe avocados

2 T. lime juice ½ cup finely chopped onion ½ cup fresh cilantro leaves

(finely chopped) 2 jalapeno peppers

(finely chopped) ¾ cup cubed and drained

ripe tomato Salt to taste

• • Cut avocados in half, remove seeds and scoop out pulp with a spoon. Mash pulp with a fork into a soft puree.

• Add remaining ingredients, mixing well. Chill.

• Makes 3 cups.

Stuffed Mushrooms Joyce Gaines                         From the kitchen                              of Anita Young

16 large mushrooms 2 T. chopped onions

2 T. butter 1 cup chunked ham

2 T. bread crumbs 2 T. diced pimento

• Remove mushroom stems; chop stems w/onions; sauté until tender.

• Add ham bread & pimento. Stir & remove from heat. Stuff mushroom.

• Cover & cook @ 375o for 15 minutes.

Appetizers 5       

Spicy Shrimp Spread Nancy Kruse                       Changing Thymes Cookbook

½ lb. unpeeled medium shrimp 1 ½ cups boiling water

½ cup margarine 1 t. horseradish

¼ t. salt ¼ t. garlic powder

Dash of hot pepper sauce Dash of paprika

• Add shrimp to boiling water and cook for 3 to 5 minutes. Drain and rinse with cold water. Chill.

• Peel and devein shrimp. Using food processor, fine chop shrimp.

• Add margarine, horseradish, salt, garlic powder and hot pepper sauce to shrimp in food processor bowl. Process until smooth.

• Spoon spread into serving dish and sprinkle with paprika.

• Makes approximately 1 cup.

Appetizers 6       

Chicken Egg Rolls Joyce Gaines                        From the kitchen                          of Jade Gonzalez 

1 chicken, boiled & chopped

1 T of oil ½ onion, chopped

1 bunch of celery, finely chopped

½ cup of water mixed with 1 t. of Corn Starch

¼ t. of Salt 1 lb. of Beans Sprouts

1 egg 30-40 Egg roll covers

• Fry onions and celery until onion is clear. Add chicken, cornstarch, water and salt.

• Cook until gravy forms. Add bean sprouts. Cook until bean sprouts turn clear. Drain off excess liquid.

• Beat egg (combine yolk and white).

• Place one egg roll cover so it looks like a diamond in front of you. About 1/3 up from the bottom of the cover, place 1 tablespoon of filling on the egg roll and fold like a diaper.

• Paint remaining flap of egg roll; cover with beaten egg fold and secure. Deep fry.

Appetizers 7       

Deviled Eggs Berniece Kruse

6 eggs 3 T. mayonnaise

or salad dressing 1 t. prepared horseradish

½ t. dry mustard ¼ t. pepper

1/8 t. salt Paprika

• Place eggs in saucepan; add enough cold water to come at least 1 inch above eggs.

• Heat rapidly to boiling; remove from heat. Cover and let stand 22-24 minutes.

• Cool eggs immediately in cold water to prevent further cooking; peel.

• Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.

• Mix in mayonnaise, horseradish, mustard, pepper and salt.

• Fill whites egg yolk mixture, heaping it lightly.

• Sprinkle with paprika

Appetizers 8       

Saucy Little Berniece Kruse Meat Loaves Converse 100 Year Cookbook

1 ½ lb. Lean ground beef ¾ cup Quaker Oats

1 ½ t. Salt ¼ cup chopped onions

1 egg beaten ¾ cup milk

Topping

1/3 cup catsup 1 T. brown sugar

1 T. prepared mustard

• Combine ingredients. • Shape into 6 individual loaves

in shallow baking pan. • Spread topping on each loaf. • Bake at 350o for 35 minutes.

Appetizers 9       

Pimiento Cheese Berniece Kruse's Kitchen

1 lb. Cheddar cheese 1 egg boiled (or 2 egg whites)

¼ to ½ cups milk 2 T. Miracle Whip

1 small jar pimientos (chopped) Dash garlic salt

• Grate cheese or use food processor.

• Add eggs, ¼ cup milk, Miracle Whip, garlic salt and pimentos; mix well.

• If needed, add more milk and Miracle Whip.

• Best if made the day before.

Easy Cheese Dip Nancy Kruse

2 (8 oz.) pkgs. Philadelphia

Cream Cheese Picante sauce

(medium or hot)

• Remove cream cheese from refrigerator 2-3 hours so it will soften.

• Mix softened cream cheese and 1 cup of Picante sauce. Mix until smooth consistency.

• Serve as a dip with crackers tortilla chips.

Soups

Soups/Sauces 15 

Chicken Soup Berniece Kruse

5 cups water 6 or 8 chicken drumsticks

(skinned) 1 onion (chopped)

1 green pepper (chopped) 1 cup cabbage (chopped) 2 sticks celery (chopped) 4 carrots (cut in 1" slices)

2 potatoes (peeled, and cut into small chunks) 1 cup shell or egg noodles

½ cup rice ½ t. pepper

1 t. Mrs. Dash 1 t. Chili Powder

Salt to taste

• In a large pot, put water and drumsticks, bring to a boil, then simmer for 2 to 2 ½ hours.

• Remove chicken from broth. Remove bone and cut chicken into small pieces. Return chicken pieces to broth. Bring to a rolling boil.

• Add all remaining ingredients and simmer for 15-20 minutes or until vegetables are tender and noodles & rice are done.

• When ready to serve, you can add ½ cup of corn or peas.

• Serve with crackers or garlic bread.

Soups/Sauces 16 

       Chicken Egg Noodle Soup Berniece Kruse

3 chicken breast skinned 8 cups water

1 t. salt ½ t. pepper

3 carrots (sliced) 4 oz. egg noodles

• In large saucepan, boil chicken in 8 cups water; about 3 hours

• Remove chicken from water, de-bone and cut into bite-size pieces.

• Return chicken pieces to broth.

• Add salt, pepper, carrots and noodles.

• Bring to a boil; then simmer 15 minutes or until carrots or tender.

Soups/Sauces 17 

Hearty Potato Soup Berniece Kruse                                  150th Anniversary Cookbook 

1 cup green onions (white part), thinly sliced

2 T. butter 1 large potato (peeled, diced)

2 cups chicken stock (or 2 chicken bouillon cubes + 2

cups water) Dash white pepper

Dash nutmeg Salt to taste 1/8 t. sugar

1 (5 oz) can evaporated milk

• Sauté green onions in butter or margarine. Add diced potato, chicken stock, white pepper, nutmeg, salt, sugar.

• Bring to a boil, turn down heat and simmer until potatoes are soft, about 10 minutes.

• Blend in a blender until smooth. Add evaporated milk and heat.

• Can be served cold. Makes one quart.

• To freeze: after blending, chill, but do not add milk. Add milk when thawed; heat and serve.

Soups/Sauces 18 

Corn Custard Berniece Kruse

1 (16 oz.) can whole kernel corn ½ cup water 2 cups milk

1 T. butter or margarine 3 eggs, well beaten

½ t. salt ¼ t. white pepper

2 T. chopped onion 1 jar (2 oz.) chopped pimiento,

drained

• Heat oven to 350º. • Heal milk and butter, stirring

occasionally, until butter is melted.

• Mixed all ingredients together and place in ungreased 1 ½ quart casserole. Place casserole in rectangular pan, 13 x 9 x 2 inches, on oven rack.

• Pour very hot water into pan to depth of 1 inch.

• Bake about 45 minutes or until custard is firm and knife inserted in center comes out clean.

• Makes 5 or 6 servings.

Soups/Sauces 19 

Corn Soup Berniece Kruse                           150th Anniversary Cookbook 

¾ pound chicken pieces 1 quart water

1 cup whole kernel corn, fresh or canned

1 T. green pepper 1 T. onion 1 T. celery

(all finely chopped) 1 t. butter or margarine

1 ½ t. salt ½ t. sugar

dash red pepper (cayenne) Egg noodles or rice, if desired

• Simmer chicken in water until tender. Remove chicken from broth and set aside to cool.

• Add corn to chicken broth and bring to simmer

• Meanwhile, sauté green pepper, onion and celery in butter until tender; add to broth.

• Remove meat from chicken pieces, chop, and add back to broth along with salt, sugar and cayenne pepper.

• Add ½ cup uncooked egg noodles or 3 Tablespoons uncooked rice, if desired, and cook 10-15 minutes or until tender.

• Makes 8 servings.

Soups/Sauces 20 

Thick & Creamy Nancy Kruse  Baked Potato Soup         

½ lb. Bacon, fried crisp 1 cup yellow onion, diced 2/3 cup all-purpose flour

6 cups (three, 15-1/2 oz cans) chicken stock

4 cups baked potatoes (peeled, diced)

2 cups milk or skim milk ¼ cup parsley, chopped

1 t. garlic powder 1 t. salt

1 ½ t. dried basil 1 ½ t. red pepper sauce

1 ½ ground black pepper ½ to 1 cup sharp cheddar cheese

(grated) ¼ cup green onions, diced (white

part only)

• Serve when cheese melts smoothly. Makes 3 quarts or 12 (1 cup) servings.

• With kitchen shears or knife, cut bacon into ½" bits; fry in large kettle. Remove bacon and reserve. Discard ½ of drippings.

• Sauté onions in remaining bacon drippings over medium-high heat until transparent, about 5 minutes.

• Add flour, stirring to prevent lumps; cook 3 to 5 minutes, or until mixture just begins to turn golden.

• Add chicken stock gradually, whisking to prevent lumps, and cook until liquid thickens

• Reduce heat to simmer and add potatoes, milk, chopped bacon, parsley, garlic, salt, sugar, basil, red pepper sauce, black pepper. Simmer about 15 minutes (do not allow to boil).

Soups/Sauces 21 

Old­Fashioned Berniece Kruse             Split Pea Soup           

1 cup split peas 1 ham bone or

½ cup cubed ham (with excess fat removed)

1 carrot, grated 2 medium onions, minced

1 potato, grated ¼ cup diced celery

¼ cup finely chopped green pepper

salt and pepper to taste

• Cover split peas with 6 cups boiling water, let soak for 1 hour.

• Add ham bone, carrot, onion, potato, celery, green pepper. Simmer 30 to 40 minutes or until peas are tender. Season with salt and pepper.

• Add water if needed; simmer 5-10 minutes longer.

• Pour into soup bowls; garnish with diced ham.

• Makes 4 servings.

Soups/Sauces 22 

Basic White Sauce  Berniece Kruse                     150th Anniversary Cookbook

1 cup milk 2 T. flour ½ t. salt

Dash pepper (white is preferred)

2 T. melted butter, margarine or oil

• Add all ingredients except butter in blender. Blend until smooth.

• Turn into saucepan, add melted butter. Cook, stirring until thickened.

• Makes 1 cup

Basic Brown Sauce Berniece Kruse                      150th Anniversary Cookbook

3 T. butter, margarine or oil ¼ cup flour

1 can (10 ½ oz) condensed beef broth

2/3 cup water

Note: Beef bouillon cubes and water may be substituted for canned beef broth.

Soups/Sauces 23 

Tartar Sauce Berniece Kruse                         by Ann Scheel 

1 quart Mayonnaise 1 ½ cup pickle relish

¼ cup chopped parsley ½ cup chopped onion

• Mix all ingredients well and keep refrigerated.

Cream Gravy Nancy Kruse                Texas Highways Cookbook

2 T. pan drippings (or butter) 2 T. flour

2 cups whole milk or Half & Half

Salt & Pepper to taste

• Into approximately 2 tablespoons of pan drippings (or butter) add 2 level tablespoons of flour.

• Let is simmer over low heat 3 or 4 minutes with browning.

• Heat 2 cups of whole milk or half & half and add to flour. Stir with a small whisk to prevent lumping. Continue stirring over heat until it thickens.

• Season to taste with salt and pepper.

• Add extra cream for thinner textures.

•

Soups/Sauces 24 

Basic Cheese Sauce Joyce Gaines

1 cup whipping cream ¾ cup (3 oz.) shredded cheddar

or gruyere cheese 1 T. dry white wine or vermouth

(optional) Dash of garlic powder Dash of white pepper

• Pour cream into a 4-cup glass measure. Microwave uncovered at high power 6-8 minutes.

• Turn off power every 2 minutes; allow bubbles to subside in glass measure to check level of reduced cream.

• Cream should reach a level between ½ cup plus 2 tablespoons and ¾ cup. Stir in remaining ingredients.

• Let stand 5 minutes, stirring occasionally until smooth.

Monterey Jack Sauce Joyce Gaines

¾ cup whipping cream 2 T. beer or dry white wine

¾ cup (3 oz) shredded Monterey Jack cheese (with or without

jalapeno peppers) Dash of red pepper (optional)

• Combine cream and beer in a 4-cup glass measure.

• Microwave, uncovered, at high power 6-8 minutes

• Continue the same as the basic cheese sauce above.

Soups/Sauces 25 

Basic Pinto Beans Berniece Kruse

2 lbs. Pinto beans 1 onion (chopped)

1 green pepper (chopped) 1 celery stalks (whole) 2 garlic cloves (whole) 1 teaspoon Mrs. Dash

Salt and Pepper to taste

• Soak beans overnight. Drain beans and cover with water.

• Bring to a boil; then simmer for 2 hours. (As beans cook down, add more hot water.)

• Add onion, green pepper, celery and garlic cloves. Add seasonings to taste.

• Bring to a boil and simmer for 1 more hour or until beans are tender.

Barbecue Beans Berniece Kruse

Basic Pinto Bean recipe 2 lbs. Round steak or 2

lbs. Turkey sausage 1 cup Barbecue Sauce

• Bake steak for 1 hour. Chop into bite size chunks; add to beans. Add barbecue sauce

• Bring to boil; then simmer about 30 minutes.

Soups/Sauces 26 

Chili Beans Berniece Kruse

Basic Pinto Bean recipe 2 lbs. Round steak

1 cup Gebharts Chili Powder

1 can tomato sauce or paste

• Bake steak for 1 hour. Chop into bite size chunks. Add all ingredients to basic beans.

• Bring to boil; then simmer about 30-45 minutes.

Breads

Breads 27 

White Bread Berniece Kruse's Kitchen

7 cups flour 5 T. Sugar

1 t. salt 2 T. Shortening (or oil)

2 pkgs. Active dry yeast 2 cups warm water

• Dissolve the yeast in ½ cup of warm water. • In a large bowl put 2 cups warm water, sugar, salt, shortening (or oil) and the dissolved yeast. Blend well. • Add 3 cups of flour and beat well. Gradually add more flour (a cup at a time) to form a smooth soft dough. • Knead dough on a lightly floured surface until it is elastic 6-8 minutes. • Place in an oiled bowl, turn once. Cover and let rise until double - about 1 hour. Punch down risen dough. • Divide and shape into 2 loaves and place in bread pans. Let rise till double - about 1 hour. • Bake at 400o for 35-40 minutes. Remove from pan & let cool on wire rack.

Breads 28 

Honey­Whole Wheat Bread Nancy Kruse

3 cups stone-ground whole wheat or graham flour

¼ cup wheat germ ½ cup wheat bran

1 t. salt 2 pkgs. active dry yeast

2 ¼ cups very warm water (120o to 130o)

1/3 cup honey ¼ cup oil (or shortening)

3 to 4 cups all-purpose flour

***********************

• Place loaf, seam side down, in pan; brush with butter. Sprinkle with whole wheat flour. Let rise 35 to 50 minutes or until double.

• Bake at 375o 40-45 minutes or until loaves are deep golden brown. Remove from pans; let cool on wire rack.

• Mix whole wheat flour, salt and yeast in large bowl. Add water, honey and oil. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping frequently. Stir in enough of the all-purpose flour, 1 cup at a time, to make dough easy to handle.

• Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. (If using an electric bread mixer; knead bread on speed 2 for 6-8 minutes)

• Place in greased bowl; turn greased side up. Cover and let rise in warm 40 to 60 minutes or until double

• Grease 2 loaf pans. Punch down dough; divide into halves. Flatten each half with hands or rolling pin into rectangle (18 x 9 "). Fold crosswise into thirds, overlapping the two sides. Roll up tightly beginning at open end.

Breads 29 

Whole Wheat Biscuit Mix Berniece Kruse

6 cups all-purpose flour 4 cups whole wheat flour

1/3 cup baking powder ¼ cup sugar

2 t. salt 2 cups shortening (or oil)

• In an extra large bowl stir together flours, baking powder, sugar and salt. Cut in shortening till mixture resembles coarse crumbs. Store in airtight container.

• To use, bring mix to room temperature if frozen. Spoon mix lightly into a measuring cup; level off with a spatula. Continue as directed below.

• Basic Biscuits: Stir together 1 cup Whole Wheat Biscuit Mix and ¼ cup milk just till dough clings together. On a floured surface, knead dough gently 10 to 12 strokes. Roll to ½ inch thickness. Cut with a 2 ½ inch biscuit cutter. Place on an ungreased baking sheet. Bake in a 450o oven 8 to 10 minutes or till biscuits are golden brown. Makes 4 biscuits

Breads 30 

Butter flake Biscuits Berniece Kruse                               150th Anniversary Cookbook

2 cups all-purpose flour 1 T. baking powder

¾ t. salt 1 T. sugar

½ cup (1 stick) plus 2 T. butter

2 eggs (well beaten) 1/3 cup cold milk

• Combine dry ingredients; cut butter or margarine into mixture with pastry blender.

• Mix well beaten eggs and milk add to mixture and mix lightly with fork.

• Shape dough into ball and turn out on lightly floured surface.

• With rolling pin, lightly roll dough into rectangle about ½ inch thick. Fold dough in thirds and roll into oblong two more times. With dough ½ inch thick, cut into 2-inch diameter biscuits.

• Bake on ungreased baking sheet in preheated 475o

oven until biscuits are puffed and golden brown.

• Makes 12-16 biscuits.

Breads 31 

Bran Muffins Barbara Penaloza

1 cup whole wheat pastry flour 3 t. baking powder

½ t. salt 1 cup El Molino Bran Flakes

1 egg 3 T. molasses

3 T. oil 1 cup milk

• Heat oven to 425o. Sift flour, baking powder and salt together. Add bran flakes.

• Beat eggs; add molasses, oil and milk.

• Add dry ingredients and mix only enough to moisten flour.

• Fill oiled muffin pans 2/3 full. • Bake for 15 minutes or until

done. Makes 8 medium muffins. • For variations, 1 cup of raisins of

chopped dates may be added.

Breads 32 

          Parkerhouse Rolls Berniece Kruse                            150th Anniversary Cookbook 

1 package dry yeast 1 ½ cups milk,

scalded and cooled 1/3 cup sugar

2 eggs, beaten 1 ¼ t. salt

4 cups flour (divided use)

1/3 cup shortening (melted)

*********************

• Place close together on greased pan and let rise about 15 minutes.

• Bake in preheated 425o oven for 15-20 minutes.

• Makes about 3 dozen delicious hot rolls.

• Dissolve yeast in lukewarm milk and stir well; add sugar, beaten eggs, salt and half the flour. Combine well and add melted shortening.

• Beat and add balance of flour or enough to make stiff dough.

• Turn dough out on floured surface; knead into a smooth dough, about 8 minutes.

• Transfer to large greased bowl and cover with plastic wrap or cloth; let rise in warm place until doubled in bulk, about 1 hour.

• Turn dough out on floured surface, roll out ¼ inch thick and brush lightly with melted butter.

• Cut with biscuit cutter, dip handle of knife in flour & make a deep crease in center of each; fold one half over onto the other half of each roll.

Breads 33 

Cottage Cheese Rolls Berniece Kruse

Dough: 1 pkg. dry yeast

¼ cup warm water (110-115o)

2 ½ cups flour ¼ cup sugar

1 t. salt ½ cup margarine

1 egg, lightly beaten 1 cup cottage cheese

Filling:

3 T. butter, melted ¾ cup packed brown sugar

½ t. vanilla ½ t. almond extract

½ t. cinnamon ½ cup chopped nuts

• In a small bowl or measuring cup, dissolve yeast in warm water and set aside.

• In a medium bowl, combine flour, sugar and salt. Cut in margarine until well-combined. Add egg, cottage cheese and yeast mixture and mix well.

• Roll dough out on floured board to a 14-inch square, adding a little more flour if too sticky.

• Combine filling ingred. in a small bowl and spread over dough. Roll up dough and cut into ½ inch slices.

• Placed on greased baking sheet, cover with plastic wrap and allow to rise in a warm place until about doubled in bulk (about an hour)

• Preheat oven to 350o. Bake rolls for 25 minutes. Serve warm.

Breads 34 

           Lower­Fat                                       Berniece Kruse            Cottage Cheese Rolls

Dough: 1 pkg. dry yeast

1/3 cup warm water (110-115o)

2 ½ cups flour ¼ cup sugar

½ t. salt ¼ cup butter

½ egg substitute, at room temperature

1 cup & 2 T. nonfat cottage cheese

Filling:

2 T. butter, melted ½ cup packed brown sugar

½ t. vanilla ½ t. almond extract

½ t. cinnamon ¼ cup chopped nuts

• To make dough, In a small bowl or measuring cup, dissolve yeast in warm water and set aside.

• In a medium bowl, combine flour, sugar and salt. Cut in butter until well-combined. Add egg substitute, cottage cheese and yeast mixture and mix well.

• Roll dough out on floured board to a 14" square, adding a little more flour if too sticky.

• Combine filling ingredients in a small bowl and spread over dough. Roll up dough and cut into ½" slices.

• Placed on greased baking sheet, cover with plastic wrap and allow to rise in a warm place until about doubled in bulk (about an hour)

• Preheat oven to 350o. Bake rolls for 25 minutes. Serve warm.

Breads 35 

Prize­Winning Hushpuppies Nancy Kruse                        150th Anniversary Cookbook 

¼ cup flour ¾ cup corn meal

4 t. baking powder 1 t. sugar ½ t. each:

garlic powder, ground coriander,

Creole seasoning or chili powder

¼ t. red pepper (cayenne) 1 t. each: chopped parsley,

green onion, pimiento 1 t. each: chopped boiled

shrimp, lump crabmeat, fresh cooked crayfish tails

(as available) 1 egg

½ cup milk

• Stir all ingredients in bowl, adding enough milk to moisten batter (use additional 2-3 Tablespoons milk as needed to moisten).

• Place in pastry bag fitted with a large star-shaped tip; swirl batter into 365o

cooking oil. • Turn hushpuppies once and

cook until golden color. • Remove, drain, salt to taste. • Makes 12 large

hushpuppies.

Breads 36 

Bacon Corn Bread Nancy Krus  e                                       Old Fashioned Cookbook 

1 ½ cups yellow cornmeal ½ cup all-purpose flour ¼ cup shortening or oil

1 ½ cups buttermilk 2 t. baking powder

1 t. sugar ½ t. sugar

½ t. salt ½ t. baking soda

4 slices crisp bacon, crumbled (bacon optional)

2 eggs

• Heat oven to 450o. Grease square pan, 8x8x2 inches.

• Mix all ingredients; beat vigorously 30 seconds. Pour into pan.

• Bake 25-30 minutes or until golden brown.

• Serve warm • Note: This cornbread is

delicious without the bacon.

Breads 37 

Dumplings Berniece Kruse

1 ½ cups flour 2 t. baking powder

¼ t. salt ½ cup milk

3 T. cooking oil 1 egg

• Measure flour, baking powder and salt; mix well.

• Stir in milk and slightly beaten egg. Mix well.

• Drop by spoonfuls onto the top of your favorite broth (My favorite is pinto beans & dumplings. But you can also add to chicken or beef stew.) Don't drop directly into the liquid.

• Cook uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are fluffy.

• Makes about 12 dumplings.

Breads 38 

Raisin Stuffing Berniece Kruse

(This recipe was brought to Texas by either the Biesenbach's in 1850 or the Matfield's in 1845.) 

Turkey neck, liver, gizzard & heart

1 t. Salt ¼ t. Pepper

¼ Onion ¼ Green Pepper

½ stick Celery 2 quarts water

*******************

1 large bag unseasoned bread crumbs

1 cup dark raisins 1 egg slightly beaten

chopped meat

• Stuffing for an 18-lb. turkey. Boil in large sauce pan for 2 hours. Cool.

• Remove and discard onion, celery and green pepper.

• Chop meat into small pieces. Keep the broth

******************* • In a large bowl, mix all

ingredients. • Slowly add broth to moisten

bread crumb mixture. • Save remaining broth for

gravy.

Breads 39 

Sopapillas Nancy Krus  e

s                       150th Anniversary Cookbook                                  Imperial Sugar'  

1 cup all-purpose flour

½ t. salt 1 t. baking powder

1 T. sugar ½ T. shortening

5 T. milk Oil for frying

• Combine flour, salt, baking powder, sugar. Cut in shortening and add milk to make dough just firm enough to roll.

• Cover bowl and let dough stand 30 to 60 minutes. Roll dough ¼ inch thick on lightly floured board; cut in diamond shapes.

• Heat 1 inch of oil to 375o. • Add a few pieces at a time,

turning at once so they will puff evenly, then turn again to brown on both sides.

• Drain on paper towels and keep hot in warm oven.

• Serve with butter and honey thinned with a little water.

• Makes about one dozen. Note: Roll dough very thin and fry in very hot oil a few at a time for very puffy sopapillas.

Breads 40 

Grandma's Gingerbread Berniece Kruse               150th Anniversary Cookbook 

½ cup (1 stick) butter or margarine ½ cup sugar

1 egg, well beaten 1 cup molasses

2 ½ cup flour ½ t. salt

1 t. ground cloves 1 t. ground ginger

1 t. cinnamon 1 ½ t. baking soda

1 cup hot water

• Cream butter and sugar; add egg and molasses, mixing well.

• Combine dry ingredients and add to first mixture; add hot water and stir until smooth.

• Pour into lightly greased and floured 9-inch square pan.

• Bake in preheated oven at 350o for 35 to 40 minutes.

• Makes 9 servings.

Breads 41 

Pumpkin Bread Joyce Gaines 

                               Karen Tamayo                     From the Kitchen of

2 eggs

1/3 cup shortening 1 1/3 cup sugar 1 cup pumpkin

1/3 cup water 1 1/3 cup flour ½ t cinnamon

½ t cloves 1 t. baking soda

¼ t baking powder ¾ t salt

1/3 cup walnuts or pecans

• Preheat oven to 350o. Mix ingredients in a large bowl. Pour into a buttered and floured bread pan.

• Bake for 35-40 minutes. • Hint: I usually double the recipe

and use 1 can of pumpkin, which makes 2 large loaves or 4 small ones.

Breads 42 

Gingerbread Terry Foerster 

2 ¼ cup flour 1/3 cup sugar

1 cup dark molasses

¾ cup hot water ½ shortening

1 egg 1 t. baking soda

1 t. ginger 1 t. cinnamon

¾ t. salt

• Heat oven to 325o. Grease and flour square 9x9x2". Measure all ingredients into large mixer bowl. Blend ½ minute on low speed. Scraping bowl constantly. Beat 3 minutes medium speed, scraping occasionally. Pour into pan.

• Bake 50 minutes or until wooden pick inserted in the center comes out clean.

• Serve warm and if desired with whipped cream or applesauce.

Breads 43 

Old­Fashioned Berniece Kruse

                      150th Anniversary Cookbook Buttermilk Pancakes Imperial Sugar's 

1 ¼ cups all-purpose flour

1 T. sugar 2 t. baking

powder ½ t. salt

½ t. baking soda 1 beaten egg

1 ¼ cups buttermilk

(or 1 ¼ cups milk plus

4 t. lemon juice) 2 T. margarine,

melted

• Combine flour, sugar, baking powder, salt, baking soda in a mixing bowl.

• In another bowl, combine beaten egg, milk, margarine; add to dry ingredients. Stir until barely mixed.

• Heat lightly greased griddle or skillet. Using ¼ cup batter for each pancake, drop onto hot, greased griddle baking until top of pancake is covered with tiny bubbles.

• Turn and bake until lightly browned on underside.

• Makes 12 pancakes

Breads 44 

Christmas Morning Rolls Mitzi Kruse

pkg. (24) frozen dinner rolls (not

cloverleaf) 1 small box (3 ¾ oz.) butterscotch

pudding (not instant)

½ cup butter ¾ cup brown sugar

¾ cup cinnamon ½ cup chopped nuts, optional

• Arrange frozen rolls in

greased Bundt pan. Sprinkle dry pudding mix over rolls.

• Cook butter, brown sugar, and cinnamon to a boil.

• Pour over rolls. Sprinkle with nuts

• Cover tightly with foil and let sit on the counter overnight.

• Bake at 350o for 25-30 minutes.

• Let stand 5 minutes. Turn out carefully on platter.

Main Dishes

Main Dishes 45 

  Beef Stew Joyce Gaines

2 lbs. Beef chuck (Cut in 1 ½ in. Cube)

1 t. Worcestershire sauce 1 clove garlic

1 med. Onion sliced 1 or 2 bay leaf

1 T. salt 1 t. sugar

½ t. paprika ¼ t. pepper

Dash of all-spice or cloves 6 carrots pared & quartered

4 potatoes 1 lb. small white onions

gravy

• In Dutch oven brown beef in 2 ½ tablespoons hot shortening turning often: add 2 cups hot water & next 9 ingredients; cover & simmer for 1 ½ hours. Stirring occasionally. Remove bay leaf & garlic.

• Add vegetables; cover & cook 30-45 min. Or until vegetables are tender.

• Gravy - skim most of fat from liquid, measure 1 ¾ cups of liquid, combine ¼ cups water, 2 tablespoons flour till smooth. Stir slowly into hot liquid. Cook & stir till bubbly. Cook & stir 3 minutes

Main Dishes 46 

  My Meatloaf Recipe  Berniece Kruse

1 ½ lbs. Lean hamburger meat

1 cup oatmeal or oatmeal flour

2 egg white ½ onion (chopped)

½ green pepper (chopped) 2 cloves of garlic (minced) 2 stalks celery (chopped)

1 t. Mrs. Dash Salt and Pepper to taste

1 t. prepared mustard 2 T. tomato sauce

• Mix all ingredients together. Place into a 9 x 13 " baking dish.

• Pour remaining tomato sauce over top and spread ½ cup grated cheese

• Bake in 350o oven for 45 minutes.

Main Dishes 47 

  Texas Meat Loaf Mrs. J. C. Hagelgans                     Converse 100 Year Cookbook 

2 lbs. Ground beef ¾ cup milk

1 ½ cups soft bread crumbs 2 T. salt

¼ t. Pepper 1 medium carrot (grated)

1 small onion (diced) 2 eggs (beaten)

¼ cup catsup 2 T. prepared mustard

1 t. brown sugar

• Pour milk over bread crumbs. • Mix ground beef, salt, pepper,

carrots, onion and eggs; mix thoroughly.

• Pack in 5 x 9" bread loaf pan or shape into a loaf.

• Mix catsup, brown sugar and mustard together. Spread catsup mixture on meatloaf.

• Bake in 300o for 1 ½ to 1 ¾ hours.

• Top with green pepper rings, if desired.

• Serves 8.

Main Dishes 48 

  Hamburger Over Noodles Berniece Kruse                     Cook It Light Cookbook 

½ cup minced onion

3 T. butter or margarine 1 lb. ground beef

1 clove garlic, minced 2 T. flour

1 t. salt ¼ t. pepper

¼ t. paprika 1 (10 oz.) condensed cream of

mushroom soup ½ cup milk

parsley, chives, or fresh dill chopped, for sprinkling

8 oz. wide noodles, cooked to directions

• Sauté onion in butter until golden. Stir in beef and sauté 5 -10 minutes. Drain, if necessary. Stir in garlic, flour, salt pepper and paprika. Sauté 5 minutes more.

• Stir in soup and milk. Simmer, uncovered, for 10 minutes.

• Sprinkle with chopped parsley, chives or dill, as desired.

• Serve over noodles.

Main Dishes 49 

  Fajitas Berniece Kruse                        Texas Highways Cookbook

2 ¼ pounds skirt steak, ¼ inch thick

1 T. garlic salt juice of 5 limes

¼ cup vegetable oil steamed flour tortillas

picante sauce

• Pound steak to 1/8 inch thickness. Sprinkle both sides with garlic salt and lime juice.

• Cover and refrigerate overnight. Drain well; discard marinade.

• Place steak on grill and cook over medium heat 8-10 minutes per side, occasionally brushing with oil.

• Remove from grill and cut into thin slices.

• Place meat on flour tortillas. Sprinkle with picante sauce. Wrap tortillas.

• Serves 6-8.

Main Dishes 50 

  Tender & Tasty Roast       Lana Kruse

3-4 lb. Roast 1 to 2 cans Cream of Mushroom

Soup ½ can milk (or water) to each

can of soup Garlic Powder

Sage Thyme Pepper

(You can steam carrots and potatoes separately and add to

the roast during the last 30 minutes of cooking.)

• Pierce one side of roast. Brown roast at high temperature on both sides until very dark. Lay a large sheet of extra heavy duty foil in a large shallow baking pan.

• Pepper and garlic the down side of roast. Place the pierced side of the roast facing up. Coat the pierced side generously with sage and thyme.

• Criss-cross (lengthwise and widthwise under the roast) the pan with 2 long pieces of foil. Wrap the roast tightly with both pieces of foil. Put approx. 1½ inches of water in the pan, but not inside the foil. Check pan periodically to make sure there is water in the pan.

• Bake at 250o (1 hour for each pound of meat). One hour before meat is done, drain off grease and pour soup/milk mixture over meat.

• Bake for 1 more hour. Meat should be extremely tender and delicious.

Main Dishes 51 

  Hungarian Goulash Barbara Penaloza                 Betty Crocker Cookbook

¼ cup shortening

2 lb. Beef chuck or round (cut into 1 in cubes)

1 cup sliced onion 1 small. Clove garlic (minced)

¾ cup catsup 2 T. Worcestershire sauce

1 t. brown sugar 2 t. salt

2 t. paprika ½ t. dry mustard

dash cayenne red pepper 1 ½ cup water

2 T. flour ¼ cup water

3 cups hot cooked egg noodles

• Brown beef in shortening. Add onion, garlic, catsup Worcestershire sauce brown sugar, seasoning & 1 ½ cup water.

• Bring to boil. Cook on low heat about 1 ½ to 2 hours.

• Mix flour and ¼ cup water till lumps are gone. Mix into meat sauce to make gravy.

• Serve over cooked egg noodles.

Main Dishes 52 

 

Beef n Bean Barbecue                             Terry Foerster  Bake 

1 lb. Ground beef 16 oz. Can pork & beans

½ cup Kraft Barbecue Sauce ½ chopped onions

1 t. salt Velveeta Pasteurized Processed

Cheese Spread 8 oz. Can Pillsbury Refrig.

Buttermilk or Country Style Biscuits

• Heat oven to 375o. • Brown meat, drain. Add pork &

beans, barbecue sauce, onion and salt; simmer 5 minutes.

• Stir in ¼ lb. Velveeta cubes. Pour into a 11 ¾ x 7 ½ inch baking dish.

• Cut biscuits in half, forming half circle. Place cut side down, around edge of casserole dish.

• Bake at 375o for 20 minutes. • Top with additional Velveeta

slices; return to oven until Velveeta melts.

• 6 Servings.

Main Dishes 53 

  To Stretch Ground Beef  Berniece Kruse

1 lb. Ground lean hamburger 8 oz. spaghetti or other noodles

2 - 8 oz. cans tomato sauce salt and pepper to taste

2 - 8 oz. water 1 - 8 oz. can of corn

• Brown hamburger meat and add tomato sauce, salt, pepper and water.

• Bring to a rolling boil • Add noodles and bring to a boil • Simmer 10 minutes Add corn. Simmer 5 minutes.

Hominy & Chili Berniece Kruse

1 - 16 oz. can of hominy 1 - 16 oz. can of chili

1 - 8 oz. can of tomato sauce

• Mix hominy and chili in a large saucepan and simmer for 15 minutes.

• Add tomato sauce. Simmer for 5 minutes

• Serve with buttered rice. Use recipe on Comet Rice box and salt to taste. Add about 1 tablespoon of margarine.

Main Dishes 54 

  One Dish Chicken Berniece Kruse     & Rice Bake             

1 can Campbell's Cream of Mushroom Soup

1 cup water ¾ cup uncooked white

rice ¼ t. paprika ¼ t. pepper

4 skinless, boneless chicken breast halves

• In 2-qt. shallow baking dish mix soup, water, rice, paprika and pepper.

• Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.

• Bake at 375o for 45 minutes or until chicken and rice are done.

• Serves 4.

Chicken Mozzarella Cheri Cobb

1 T. vegetable oil

2 t. grated Parmesan Cheese 2/3 cup Bisquick

2 t. Italian Seasoning 1 t. Paprika ¼ t. Pepper

6 large chicken breasts 2/3 cup chili sauce

¾ cup mozzarella cheese, shredded

• Brush bottom of rectangular pan with oil.

• Mix Parmesan Cheese, Bisquick, Italian Seasoning, Paprika, Pepper, coat chicken, and arrange skin sides down.

• Bake 45 minutes. • Turn chicken; divide chili

sauce among breast halves. Sprinkle with Mozzarella cheese.

• Bake until melted about 5 minutes longer. Sprinkle with snipped parsley if desired.

Main Dishes 55 

  Breast of Chicken Terry Foerster           On Rice 

1 can condensed cream of mushroom soup 1 soup can milk

¾ cup uncooked regular rice 1 can mushroom stems and

pieces 1 envelope dry onion soup mix 2 chicken breasts (split in half)

• Heat oven to 350o. Blend soup

and mix; reserve 1 cup of the mixture.

• Stir together remaining mixture, the rice, mushrooms with liquid and half the onion soup mix.

• Pour into ungreased baking dish. Arrange Chicken breasts on rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix.

• Cover, Bake one hour. Uncover and bake 15 minutes longer.

Main Dishes 56 

  Chicken Breasts with Janie Balderas       Sherried Mushrooms 

1 (10 ½ oz.) can low-sodium chicken broth, undiluted

2 T. flour ½ t. salt

¼ t. pepper 4 (4-oz.) skinned, boned chicken

breast halves Vegetable cooking spray

1 T. reduced-calorie margarine, melted

2 cups sliced fresh mushroom 2 T. minced shallots

¼ cup dry sherry, divided 1 ½ T. cornstarch

1 T. chopped fresh parsley

****************************

• Return chicken to skillet; cover, reduce heat, and simmer 10 minutes or until tender. Transfer chicken to a serving platter; top evenly with mushroom mixture.

• Place broth in a small saucepan. Bring to a boil; cook 5 minutes or until reduced to 1 cup. Set aside.

• Combine flour, salt & pepper; sprinkle over chicken. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 min. on each side. Remove chicken from skillet & set aside. Wipe drippings from skillet.

• Coat skillet with cooking spray; add margarine. Place over med-high heat until margarine melts. Add mushrooms & shallots; sauté until tender.

• Combine 1 tablespoon sherry & cornstarch; stir will, & set aside. Add remaining 3 tablespoon of sherry & broth to skillet. Bring to a boil; cook until sauce is reduced to ¾ cup. Add cornstarch mixture; cook & stir about 1 min. until mixture is thickened.

Main Dishes 57 

  Chicken Casserole Terry Foerster Deluxe 

1 pkg. Noodles Romanoff 1 can condensed cream

of mushroom soup 2 cups cut-up cooked

chicken 1 pkg. Frozen chopped

broccoli, thawed & drained

½ cup ripe olives, cut into wedges

• Heat oven to 350. Prepare

noodles as directed on package except use ¾ cup milk; stir in soup, chicken, broccoli and olives.

• Pour into ungreased 2-quart casserole dish.

• Cover, bake 25-30 minutes, or until broccoli is tender.

Chicken Catalina Barbara Penaloza

Chicken Breasts

(no skin) Lipton onion soup

1 can whole cranberries Catalina or Russian Dressing

• Mix last 3 ingredients. Pour over chicken.

• Bake 30 minutes covered. 20 minutes uncovered.

Main Dishes 58 

  Chicken Divan Joyce Gaines                             From the kitchen                        of Kristin Lowman

2-4 chicken breast-boil in water 30 min. Let cool. 1 pkg. Frozen broccoli

1 can cream of chicken soup

1/2 cup Mayo 1/4 tsp. Curry powder

1/2 Cheddar Cheese (1 cup is better)

1 T. Lemon Juice

• Place defrosted broccoli in bottom of 2 qt. Casserole.

• Cut up chicken & put on top. Mix remaining ingredients & pour over chicken.

• Cover with stuffing mix or crouton.

• Bake 350o for 45 min. Serve over rice.

Chicken Corn Tortilla Joyce Gaines                                           From the kitchen                                      of Kristin Lowman 

1 pkg. Corn tortilla (I use red ones for color)

2 cups cooked diced chicken

Mix together- 1 pint sour cream & 2 cans cream of

chicken soup, 2 cups shredded cheddar

cheese

• Put tortillas in hot oil to soften. Add chicken & sour cream mix to each. Sprinkle with cheese & roll up.

• Put in greased 9” x 13” pan. Top with remainder soup mixture & cheese.

• Bake 350o for 20-25 min. or until bubbly.

• Good served with Spanish rice and pinto beans.

Main Dishes 59 

 

Taco Chicken Joyce Gaines                           From the kitchen of a friend 

stick butter 1 (14 oz.) can whole tomatoes

1 can cream of mushroom soup 1 can cream of chicken soup

1 large onion 1 pkg. Taco-flavored Doritos**

**If no taco-flavored chips are

available use nacho cheese flavored chips and add 1 tsp. Of

chili powder to sauce mixture while its cooling

• Boil 3 lbs. Chicken fryer for 1 hour and remove meat from bone when cool. Cut into bite size pieces. Save 1 cup of chicken broth.

• Blend tomatoes & set aside. Melt butter and fry cut up onion. Add blended tomatoes, both soups and the 1 cup chicken broth. Cook to a sauce thickness.

• Break Doritos and cover the bottom of 8x8x2 pan. Add a layer of half of chicken pieces and half of sauce. Repeat all layers the second time and top with grated cheese.

• Bake at 375o for 30 min.

Main Dishes 60 

  Easy Cheesy Chicken Joyce Gaines Casserole  Contest winner entered                                      by Mrs. Mike Shaw 

1 chicken, 4 lbs 2 10-oz pkgs. Frozen chopped

broccoli 2 cups milk

2 8-oz pkgs. Cream cheese 1 t. salt

1 t. garlic salt 1 ½ cups Mozzarella cheese,

shredded 1 3 oz can French-fried onions

• Gently simmer chicken until tender in enough boiling water to cover. Cool, remove chicken from bone.

• Cook broccoli according to package directions. Place chicken and broccoli in lightly oiled 2-quart casserole.

• In double boiler, blend milk, cream cheese, salt, garlic salt and ¾ cup Mozzarella cheese until smooth. Pour 1 cup of the sauce over fried onions. Cover with remaining sauce.

• Sprinkle the remaining ¾ cup mozzarella cheese and the remaining ½ can of French-fried onions on top.

• Bake for 30 minutes in preheated 350o oven.

Main Dishes 61 

  Lower­Fat Chicken Barbara Penaloza                and Chile Casserole 

2 T. corn-oil margarine

½ large onion, chopped 3 T. unbleached flour

1 cup defatted chicken broth 1 ½ cup nonfat milk

1 (4 oz.) can diced green chilies 1 (10 oz.) can Italian Tomatoes

with green chilies, well drained 1 ½ lbs. boneless, skinless

chicken breasts, cook & cut in 1" chunks

10 corn tortillas, cut in half & then into ½" strips

8 oz. low-fat sharp Cheddar cheese, grated

(2 cups)

• In medium saucepan, melt margarine. Add onion and cook until soft, about 6 minutes. Add flour, stir 1 minute, and then whisk in chicken broth and milk.

• Cook, stirring constantly, then whisk in chicken broth and milk. Cook, stirring constantly, until thickened, about 10 minutes.

• Stir in chilies and Italian tomatoes.

• Preheat oven to 350o. Coat a 9x13" baking dish with nonstick spray. Place 1 cup sauce in bottom. Layer half the chicken, half the tortilla strips and 1 ¼ cups more sauce. Repeat until the 3 ingredients are used up, then top entire casserole with cheese.

• Bake 40-45 minutes. • Makes 8 servings.

Main Dishes 62 

  Glaze for Baked Ham Berniece Kruse                                     Imperial Sugar's                           150th Anniversary Cookbook 

1 cup brown sugar 1 t. dry mustard

2 to 4 T. orange or pineapple juice

************************

Glaze No. 2

¾ cup brown sugar ¾ cup crushed pineapple

• Mix brown sugar and dry mustard with enough orange juice or pineapple juice to moisten.

• About 30 minutes before end of baking, trim off rind from ham; spread with glaze and return to oven.

********************** • Combine brown sugar and

pineapple and use to glaze ham as directed above.

Main Dishes 63 

  Ham & Potato Casserole Berniece Kruse                                    Imperial Sugar's                           150th Anniversary Cookbook

1 cup diced cooked ham 2 cups diced cooked potato

¼ cup margarine or oil 1 small onion, minced

3 T. flour 1 ½ cups milk

Salt & Pepper to taste ½ cup grated sharp

cheddar ¼ cup fine, dry bread

crumbs 2 cups canned or fresh

cooked green beans, drained

• Put ham and potato into shallow 1-1/2 quart baking dish. Add onion to melted margarine or oil and cook until onion is golden.

• Blend in flour. Add milk and cook, stirring, until thickened.

• Season with salt and pepper, and then pour over ham and potato.

• Sprinkle with cheese and crumbs. Dot with remaining 1 tablespoon margarine.

• Bake in preheated 400o oven about 20 minutes.

• Add heated green beans in ring around edge of casserole.

• Makes 4 servings.

Main Dishes 64 

  Mexican Pork Stew Nancy Kruse

3 lbs. Boneless Pork Shoulder

(cut into 1" cubes) 1 onion

2 hot chilies peppers (for a milder flavor, use 1)

4 red or green bell peppers (or a combination)

¼ cup chili powder ½ t. cayenne pepper

2 t. ground cumin 2 T. oil

2 cups water 1 cup chicken stock

• Chop onion and chilies. Cut bell peppers into strips. Combine spices and 1 ½ teaspoon salt and toss with pork.

• Warm oil in a Dutch oven over medium heat. Add onion and bell pepper and cook until soft, about 10 minutes.

• Add pork, water and stock. Brink to a boil, reduce heat to low, cover and simmer 1 hour.

• Add chilies and cook uncovered until pork is tender and sauce has thickened, about 30 minutes.

• Taste and add salt if needed.

Main Dishes 65 

  Cheese Enchiladas Berniece Kruse's Kitchen

2 lbs. Cheddar cheese 24 corn tortillas

3 cups water 1 green pepper (chopped)

1 onion (chopped) 1 stalk celery (chopped)

3 or 4 garlic cloves (minced) ½ cup chili powder

½ t. salt 1 - 8 oz. can tomato sauce

½ cup water

• Grate cheese; set aside. • In saucepan, add 2 ½ cups

water, green pepper, and onion, celery, garlic, chili powder and tomato sauce. Bring to a boil. Simmer 15 minutes.

• Mix flour in ½ cup water till smooth. Add to first mixture, boil for 10 minutes.

• Heat tortillas (in either microwave, oven or hot oil)

• Roll cheese in tortillas • Pour sauce over enchiladas.

Sprinkle with grated cheese. • Bake in 375o oven for 10

minutes or until cheese is melted.

• Enjoy!

Main Dishes 66 

  Enchiladas Cyndy Kruse

1 large onion, chopped 2 cups chopped green onion

small can black olives 1 t. flour

1 t. sugar 1 t. chili powder 10 corn tortillas

1 can tomato sauce 1 cup picante sauce

1 lb. Monterey jack cheese 1 lb. cheddar

• Sauté large onion in 1 tablespoon of oil. Add 1 teaspoon flour; stir with fork. Add tomato sauce, sugar, chili powder, picante sauce. Cook for 5 minutes.

• Remove from heat. • Heat tortillas in skillet with oil.

Drain on paper towels. • Dip tortillas in sauce. Roll up

with cheese inside; place in pan. • Cover with sauce and cheese,

green onions and olives. • Bake until cheese has melted.

Main Dishes 67 

  Chicken Enchiladas Cheri Cobb

Chicken Onion

bell pepper tomato celery

Grated Cheddar Cheese Corn tortillas

2 cups chicken broth 1 T. butter

¼ flour 8 oz. sour cream

Cumin Jalapenos

• Boil chicken pieces; separate chicken from bones; save broth.

• Sauté onion, bell pepper, tomato and celery, salt, pepper and comino.

• Grate cheese. • Combine torn chicken pieces and

sautéed vegetables. • Warm corn tortillas. • Mix 1 medium can tomato paste

with about ½ cup of broth (add to desired consistency).

• Form enchiladas saving some cheese for top.

• Top enchiladas with sauce, then cheese and bake 350 until cheese is melted.

• Serve with sour cream & guacamole on top of enchiladas.

Main Dishes 68 

  Skillet Enchiladas Mitzi Kruse

1 lb. Hamburger 1 can cream of mushroom

soup 1 can enchilada sauce

2 T. green chilies, chopped 1/3 cup milk

¼ cup onion, chopped 8-10 tortillas

2 ½ cup shredded cheddar cheese

½ cup black olives, optional

• Brown hamburger and drain.

• Add other ingredients and cook 5 minutes on medium-low heat. Remove from heat.

• Butter tortillas. Put ¼ cup cheese and 1 tablespoon olives on each tortilla; roll up and put in pan with other ingredients.

• Cook through with lid on. Add remaining cheese on top

Main Dishes 69 

  Lasagna Joyce Gaines                                    From the kitchen                                                                                                                                  of Laura Dunn 

1 Box lasagna noodles 1 lb. Hamburger meat

1 Jar Prego Spaghetti Sauce 8-10 oz pkg. Mozzarella cheese

1 large cottage cheese 2 eggs

• Brown ground meat, then add Prego Spaghetti Sauce, simmer w/about 1 ½ tablespoons Italian Season & garlic salt and salt and pepper.

• At same time cook noodles, add 1 tablespoon oil to water.

• Meanwhile Combine cottage cheese & 2 eggs

• Grate mozzarella cheese • Grease dish; layer noodles on

bottom, when thin layer of cottage cheese, sauce, mozzarella cheese. Repeat layers.

• Bake at 350o for 30-35 minutes

Main Dishes 70 

  Chicken Spaghetti Cyndy Kruse

1 ¼ cup broken spaghetti ¼ cup diced pimientos

½ small onion, chopped 1 cup broth (chicken or

turkey) 1/8 t. pepper

¼ t. salt 2 cup chicken or turkey

(cooked) 1 can cream of mushroom

soup 1 ¾ grated sharp cheddar

cheese

• Cook spaghetti, drain. Place chicken, onion, pimientos in 1 ½ quart casserole.

• Pour in undiluted cup of mushroom soup and broth. Add salt, pepper, 1 ¼ of cheese and spaghetti. Toss lightly with 2 forks until well mixed.

• Sprinkle rest of cheese over top. Bake at 350o for 45 minutes or until bubbly.

• Serves 4-5.

Main Dishes 71 

  Spaghetti Sauce Berniece Kruse

1 large onion (finely chopped) 1 large green pepper (chopped) 2 stalks celery (finely chopped) 5 garlic cloves (finely chopped)

2 ½ cups water 2 small cans tomato sauce 2 small cans tomato paste

1 t. Mrs. Dash Salt & Pepper to taste

1 can cream of mushroom soup 1 8 oz. Pkg. Spaghetti noodles

• Spray large skillet with PAM. Brown onion, green peppers, celery and garlic.

• Add water, tomato sauce, tomato paste, Mrs. Dash, salt and pepper.

• Bring to a boil, and then simmer for 15-20 minutes.

• Add cream of mushroom soup. Mix well and simmer for 5 minutes

• Brown 3-5 lbs lean Hamburger meat; drain fat.

• Mix well with spaghetti sauce. Boil noodles 8-10 minutes. Serve meat sauce over spaghetti.

• You may prepare this dish as you would lasagna. Simple pour the spaghetti noodles in a 9x11" baking dish and spread the meat sauce on top. Then top with ½ cup grated cheddar cheese. Bake at 350o until cheese melts.

Main Dishes 72 

  Homemade Pizza Cheri Cobb

cup warm water 1 pkg. dry yeast

2 ½ cups flour 2 T. cooking oil

1 t. sugar 1 t. salt

1 (8 oz) can tomato sauce 1 (6 oz) can tomato paste

1 t. Italian Seasoning 1 t. onion powder

½ t. garlic powder

Toppings:

Cooked Ground Beef Pork Sausage

Pepperoni 1 medium green pepper

(variations: jalapenos, black olives)

Shredded mozzarella cheese and/or parmesan cheese

• Dissolve yeast in warm water, stir in flour, oil, sugar and salt. Beat 25 strokes. Cover and set aside for 5 minutes while preparing sauce.

• Sauce: Stir tomato sauce, tomato paste and seasoning

• Divide dough in half with greased fingers. Spread each half very thinly on a greased 15x10x1 sheet.

• Cover with sauce, add meat, cheese and top with green peppers.

• Bake at 425o for 15 to 20 minutes. For crispier crust, pre-bake 10-15 minutes and then add all ingredients and bake 10 minutes.

Main Dishes 73 

  Mama's Stove­top Mitzi (Shows) Kruse Cabbage Roll by Berniece Shows

1 lb. hamburger 2 t. salt

1 cup rice, uncooked 2 cups shredded (coarsely)

cabbage ¼ t. peppermill grind black

pepper Juice from ½ lemon

1 (15 oz.) can cut-up tomatoes Butter

1 cup water

• Season hamburger with salt & brown in large skillet. Drain. Add raw rice.

• Cover with coarsely shredded cabbage. Season cabbage with 1 t salt & black pepper. Squeeze juice of ½ lemon over cabbage.

• Top with tomatoes (use juice). Dot with butter. Add 1 cup water & bring to boil.

• Cover & cook slowly for 40 minutes.

Main Dishes 74 

  Sausage Skillet Berniece Kruse                   Converse 100 Years Cookbook 

1 lb. Pork sausage (I use turkey sausage)

½ cup green peppers (chopped) ¼ cup onion (chopped)

1 ½ cup elbow macaroni 1 - 8 oz. Can tomatoes

1 - 8 oz. Can tomato sauce 2 T. sugar

1 t. salt ¼ to ½ cup sour cream

• Brown the sausage and drain fat. • Add chopped green pepper, onion

and cook until tender. • Stir in elbow macaroni, tomatoes,

tomato sauce, sugar and salt. • Cover and simmer 20 minutes or

until macaroni is done. • Stir in ¼ to ½ cup sour cream. • Serves 4-6

Main Dishes 75 

  Wurstfest Sausage Rolls Dee Kruse

1 package dry yeast 1 T. warm water

1 t. sugar ½ cup shortening

½ cup sugar 1 t. salt

1 cup hot water 3 eggs (beaten) 4 ½ cups flour

1 pound Wurst sausage (or turkey sausage)

*******************

• Place rolls on greased

cookie sheets and let rise about 1 ½ hours or until doubled.

• Bake in 350o oven about 10 to 12 minutes or until brown.

• Makes 30 rolls.

• Combine yeast, warm water and 1 t. sugar. Set aside. Combine shortening, ½ cup sugar, salt, hot tap water and eggs in mixing bowl. Beat well.

• Add yeast mixture and 2 cups of the flour. Beat well.

• Stir in another 2 or 2 ½ cups of the flour to make soft dough.

• Place dough in a large mixing bowl, cover and refrigerate overnight. Divide into 3 portions. Roll portion of dough into circle ¼ inch thick and cut with biscuit cutter into 2 inch diameter circles.

• Cut sausage in halve lengthwise, and then cut into 1 ½ inch pieces.

• Simmer sausages in covered pan about 5 minutes. Place piece of sausage on dough.

• Moisten edges of dough with water. Lap one side of dough over sausage and press edges of dough to seal. Repeat with remaining dough.

Main Dishes 76 

  Brunch Casserole Mitzi Kruse

½ lb. hot sausage ½ lb. regular sausage

2 cups shredded mozzarella 1 can crescent dinner rolls

4 eggs, beaten ¾ cup milk

¼ t. salt pepper to taste

• Brown and drain sausage. • Put crescent roll dough in

butter 9 x 13 baking dish. Top with sausage and cheese. • Mix eggs, milk and seasoning.

Pour over sausage/cheese mixture.

• Bake at 425o for 15 minutes or until set.

Tuna Casserole Berniece Kruse

1 cup Elbow Noodles (cooked)

1 large can Tuna ¼ cup Miracle Whip salad

dressing or Mayonnaise 4 eggs, boiled

1 T. Prepared Mustard ¼ t. Pepper

2 Pickles ¼ cup onion (finely chopped)

• Mix all ingredients well. Serve with lettuce and tomato.

Main Dishes 77 

  Oven­Fried Fish Barbara Penaloza

1 lb. fish fillets 2 T. cornmeal

2 T. dry bread crumbs ½ t. salt

¼ t. paprika 1/8 t. dried dill weed

Dash of pepper ¼ cup milk

3 T. margarine, melted

• Move oven rack to position slightly above middle of oven.

• Heat oven to 500o. • Cut fish fillets into 2 x 1 ½

inch pieces. Mix cornmeal, bread crumbs, salt, paprika, dill weed and pepper.

• Dip fish into milk; coat with cornmeal mixture

• Place fish in generously greased rectangular pan: 13x9x2 inches.

• Pour margarine over fish. Bake uncovered until fish flakes very easily with fork; about 10 minutes.

• Makes 3 servings.

Main Dishes 78 

 

Salmon Salad Berniece Kruse

1 large can Salmon (remove skins and bones) 2 cup cold boiled potatoes

(finely diced) 6 hard-boiled eggs

1 medium onion, chopped

• Mix all ingredients well. Add salt, pepper and vinegar to taste.

• Serve with green salad and French bread toasted with garlic butter.

Salmon Patties Berniece Kruse

1 large can Salmon 1 finely chopped onion

¼ t. Black pepper 2 egg whites (slightly beaten)

¼ cup crackers (powdered)

• Mix all ingredients well. • Shape into 6 to 8 - ¾ inch

patties • Place patties on cookie sheet

which has been sprayed with PAM.

• Bake in 375o oven till golden brown.

• Serve with catsup or tartar sauce

Vegetable & Side Dishes

Vegetables/ Side Dishes 79 

Mama's Potato Salad Berniece Kruse

10 lbs. Potatoes 12 Boiled Eggs (whites only)

4-8 pickles (diced) 1 small onion (diced)

½ Green Pepper (diced) 1 celery stalk (diced)

1 large jar pimentos (chopped) Salt to taste

Pepper to taste ½ cup Mustard

1 ½ cup Kraft Fat Free Mayonnaise

• Boil potatoes until slightly firm. Drain and cool.

• Boil eggs to a hard boil • Chop pickles, onion, green

pepper, celery • Mix chopped ingredients with

mayonnaise, mustard and pimentos.

• Add Salt and Pepper; mix well • Peel potatoes and cut into large

chunks and place in large bowl • Pour in mayonnaise & pickle

mixture • Toss gently until all potatoes

are covered. Do not over mix. Add more seasoning to taste.

Serves about 35.

Hash Brown Potatoes Berniece Kruse (Low Fat)

2 medium potatoes (grated)

2 medium onions (grated) Salt & Pepper to taste

• In skillet, spray Pam or light oil. Mix potatoes and onions in skillet stirring a few minutes on medium heat; until potatoes are golden brown.

• Cover and simmer for 15-20 minutes or until done.

Vegetables/ Side Dishes 80 

Chinese Slaw Cheri Cobb From the Kitchen Teresa Dean

1 whole chicken, deboned

2 pkgs. Raman Noodles, (Picante chicken flavor if you like spicy or

the Oriental flavor) 1 (24 oz.) Italian Dressing

1 head of cabbage, shredded slaw-style

2 oz. pkg. slivered almonds ½ pkg. of Sesame seeds

• Cook, cool, debone and shred the chicken and place in a large bowl.

• Crumble the uncooked noodles into the bowl with chicken. Sprinkle the spices from the Raman noodles on top.

• Add the shredded cabbage. Pour in as much of the Italian dressing as is preferred.

• Set aside in refrigerator to marinate.

• Meanwhile toast the almonds and sesame seeds. Be careful not to let burn; it will take only a few minutes to brown.

• Can be eaten immediately while the noodles are still crunchy and is also great as leftovers.

Vegetables/ Side Dishes 81 

Granny Kruse's Okra Berniece Kruse (This is one of Daddy's favorite dishes)

1 lb. Small okra

1 large tomato (chopped) ¾ cup water

½ cup white rice Pepper

Salt ½ t. Mrs. Dash Herb seasoning

• In a large skillet spray PAM or cooking oil

• Cut okra into ½ inch pieces. Chop on large tomato

• Fry okra till brown and not sticky. Add water, chopped tomato and seasonings.

• Bring to a boil. Add rice and stir till it boils again.

• Reduce heat; and simmer 10-15 minutes or until rice is done.

Fried Zucchini Nancy Kruse Texas Highways Cookbook

1 pound fresh zucchini

6 ounces milk 4 T. flour

8 T. cracker meal 1 T. Parmesan cheese

Oil for frying

• Trim ends from zucchini; slice diagonally in ¼" slices.

• Soak slices 20 minutes in milk. Drain and coat with flour. Dip in milk again, then coat in a mixture of cracker meal and Parmesan cheese.

• Fry in oil until golden brown. Drain, and serve with tartar sauce.

• Serves 4.

Vegetables/ Side Dishes 82 

Good For You Veggies Joyce Gaines

1 cup Shredded carrots ½ cup shredded rutabaga

¼ cup shredded sweet potato 2 T. chopped onion

1 & ½ cup cooked rice 1 cup shredded Monterey jack

cheese ¼ cup milk

¼ t. lemon pepper 1/8 t. ground nutmeg

• Cook vegetables covered, in ½ cup boiling water 5 min. Drain; reserve liquid. Add water to liquid to measure ¼ cup.

• Combine vegetables, rice, and ¾ cup cheese. Add reserve liquid, pepper, nutmeg and ½ teaspoon salt; mix.

• Turn into 1-quart casserole. Cover; bake in 350o oven for 20-25 minutes.

• Sprinkle with remaining cheese. Bake uncovered, 2 minutes more.

Vegetables/ Side Dishes 83 

Vegetables Pancakes Berniece Kruse

Texas Highways Cookbook

2 carrots (about 1 cup grated) ½ zucchini (about ½ cup grated)

2 scallions ½ cup flour

½ t. baking powder Salt & Pepper

1 egg ¼ cup milk

2 T. oil

• Grate carrot and zucchini. Slice scallions. Combine flour, baking powder, ½ teaspoon salt and ¼ teaspoon pepper.

• Beat together egg, milk, carrot, zucchini and scallion. Stir wet ingredients into dry until just combined.

• Heat 1 tablespoon oil in a frying pan over medium heat. Pour better by tablespoonfuls into pan, making a few pancakes at a time. Cook until golden brown, about 2 minutes on each side. Add remaining oil to pan as needed.

• Serve at once.

Vegetables/ Side Dishes 84 

Green Beans & New Potatoes Berniece Kruse        In White Sauce                              

1 large can sliced green beans

6 small new potatoes (peeled)

¼ cup water salt & pepper to taste

¼ cup margarine 1 T. flour

• Boil new potatoes until tender. Drain ½ of the water.

• Add margarine, salt and pepper

• Mix 1 tablespoon flour and ¼ cup of water. Add to potatoes.

• Add green beans. Simmer 5-10 minutes

Green Bean Bake Terry Foerster

1 can Campbell's condensed

cream of mushroom soup ½ cup milk

1 t. soy sauce Dash Pepper

4 cups cooked cut green beans 1 can (2.8 oz.) French's French

Fried Onions (1 1/3 cups)

• In 1 ½ qt. casserole, mix soup, milk, soy, pepper, beans and ½ can onions.

• Bake at 350o for 25 minutes or until hot.

• Stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes or until onions are golden.

• Serves 6.

Vegetables/ Side Dishes 85 

Carrots & Peas Berniece Kruse        in White Sauce 

1 8-oz can Peas

4 Carrots (sliced in ½" chunks) ¼ cup margarine

Pepper and Salt to taste Water

• Drain peas and save the juice. Place juice and carrots in medium saucepan. Boil 10 minutes until tender.

• Add margarine. Mix flour and ¼ cup water; add to carrots. Simmer 10 minutes. Remove from heat and mix in the peas.

Sweet Carrots Berniece Kruse

2 cups sliced carrots

¼ cup margarine ¼ cup sugar salt to taste

• Boil carrots in water until tender; drain water.

• Add sugar, margarine and salt & simmer 5 minutes.

Vegetables/ Side Dishes 86 

Squash Casserole Berniece Kruse

6 to 8 yellow squash

(cut up) Salt & Pepper to taste

2 T. butter 1 T. grated onion

1 chicken bouillon cube 1 egg, beaten

1 cup sour cream ½ cup grated cheddar cheese

½ cup crumbled cooked bacon

• Cook squash in small amount of boiling water for about 10 minutes or until nearly tender. Drain well. Mash, and then drain again.

• Combine squash, salt, black pepper, butter, onion, bouillon, egg, sour cream and cheese.

• Pour into 2-quart casserole and top with bacon.

• Bake uncovered, at 350o for 30 minutes. Serves 8.

Carrot Salad Berniece Kruse

3 cups grated carrots

1 small can crushed pineapple 1 T. sugar

Raisins

• Grate carrots. Mix all remaining ingredients.

• Serve cold as a side dish. • Apples or grapes can also be

added.

Vegetables/ Side Dishes 87 

Corn Casserole Lana & Kimberly Kruse

1 16 oz. can whole kernel corn 1 16 oz. can cream style

¼ cup sautéed green onions, chopped

2 well beaten eggs ¼ cup margarine or butter

1 cup sour cream 1 8 ½ oz. Jiffy Corn Muffin Mix

1 cup cheddar, grated pepper, optional

• Sauté onion and margarine. Mix corn, onions, margarine, eggs and ½ of the corn muffin mix.

• Spread sour cream over the top. Spread remaining muffin mix on top. Bake at 350 for 35-40 minutes. In the last 5 minutes, sprinkle cheese and let it melt.

• For healthier version, can use egg beaters, can omit the sour cream and use cheddar cheese flavored tofu.

Vegetables/ Side Dishes 88 

Baked Corn Mitzi Kruse

1-16 oz. can cream style corn

1-16 oz. can whole kernel corn

1 onion, chopped 1 bell pepper, chopped

1 small jar pimiento 2/3 cup milk

1 beaten egg 1 cup crushed cracker crumbs

1 cup grated cheese ¼ cup melted butter

2 T. sugar salt, red and black pepper to

taste

• Mix well and pour into well-greased casserole.

• Bake at 350o for one hour or until brown on top.

Corn Salad Nancy Kruse

3 cans drained Green Giant Niblets Corn

1 cup radishes (sliced) 2/3 cup green onions (sliced)

1 medium green pepper (chopped)

3 teaspoons pimiento (chopped)

3-4 large fresh tomatoes (skinned & cored)

1 cup mayonnaise

• Mix all ingredients together and refrigerate several hours before serving.

Vegetables/ Side Dishes 89 

Christmas Yams Berniece Kruse (I only fix these at Christmas time)

3 large cans yams 6 oz. can crushed pineapple

3 T. margarine ½ cup brown sugar

36 marshmallows

• Heat yams to boiling in their juice. Remove from heat. Drain juice, but retain 1 cup.

• Add margarine, brown sugar & 6 marshmallows. Mix well.

• Add crushed pineapple. Stir in well. If the mixture is too dry, add more juice.

• Pour into 2 - 9x11" glass oven pans.

• Put marshmallows on top. Brown in broiler until the marshmallows turn brown.

Candied Yams Berniece Kruse

1 large can yams ½ cup margarine

½ cup sugar

• Heat yams in their own juice until boiling point. Set aside.

• In skillet add margarine and brown sugar until melted. Drain yams and pour sugar over them.

Vegetables/ Side Dishes 90 

Crispy Skin­on Nancy Kruse      Oven Fries 

Olive oil spray 3 large baking potatoes

½ teaspoon salt 1/8 teaspoon Pepper ½ teaspoon paprika

¼ teaspoon garlic powder

• Preheat oven to 400o. Spray a baking sheet lightly with olive oil spray.

• Cut each potato into 8 wedges and place, skin-side down, on baking sheet.

• Spray lightly with olive oil spray. Combine the salt, pepper, paprika and garlic powder. Sprinkle over the potatoes.

• Bake about 30-40 minutes, or until browned and tender. Serves 4.

Vegetables/ Side Dishes 91 

Fried Green Tomatoes Nancy Kruse

3 to 4 large green tomatoes 2 cups flour 1 T. pepper

1 T. Seasoned salt 1 t. sugar

2 eggs 2 cups milk

Oil for frying

• Cut tomatoes into about ½ inch thick slices.

• Mix flour with dry ingredients in one bowl.

• Mix eggs and milk in another bowl. Dip each tomato into milk mixture, then into flour, back into milk and then into flour again, coating well.

• Heat oil in a deep fryer to 350o. • Add battered tomato slices a

few at a time and cook 5 minutes or until golden brown.

• Can also be cooked in heavy skillet, turning once. Makes 6 servings.

Vegetables/ Side Dishes 92 

Crustless Zucchini Quiche Joyce Gaines

2 cups shredded zucchini

½ cups onion, chopped 4 beaten eggs

1 ½ cups skim milk 1 T. flour

1/8 t. pepper 1/8 ground nutmeg

1 ½ cup shredded Monterey jack cheese

1 - 4 oz. can sliced mushrooms, drained

1 t. cornstarch ¼ t. dried oregano, crushed

1 - 8 oz. can stewed tomatoes finely cut-up

• In a covered saucepan cook zucchini and onion in a small amount of boiling water for 5 minutes; drain well. Press out excess liquid.

• In a mixing bowl, combine eggs, milk, flour, pepper and nutmeg. Stir in cheese and the zucchini mixture.

• Pour into an ungreased 10x6x2" baking dish. On oven rack place baking dish in a larger baking pan.

• Pour hot water into larger pan to a depth of 1 inch.

• Bake in a 325o oven about 1 hour or till a knife inserted just off center comes out clean. Let stand 10 minutes before serving.

• Meanwhile in a saucepan combine cornstarch and oregano, stir in undrained tomatoes. Cook and stir till thick and bubbly.

• Cook and stir 2 minutes more. Spoon some sauce down over quiche.

Vegetables/ Side Dishes 93 

Cheesy Baked Spinach Nancy Kruse

4 slices bacon, cut in 2-inch pieces

1 pound fresh spinach or 1 pkg. (12 oz.) frozen spinach, drained

Salt and Pepper to taste ¼ pound Swiss cheese, sliced

• Cook bacon until crisp and drain on paper towel. Wash fresh spinach thoroughly and remove tough stems; or pour boiling water over frozen spinach to thaw.

• Arrange spinach over bottom of greased 1-1/2 quart shallow baking dish.

• Sprinkle spinach with salt and pepper.

• Cover with cheese slices. • Distribute bacon over cheese. • Bake in preheated 375o oven

about 15 minutes, or until cheese is melted and spinach is tender.

• Makes 4 servings.

Vegetables/ Side Dishes 94 

Asparagus Au Gratin Berniece Kruse Texas Highways Cookbook

1 can (16-oz) asparagus,

drained (reserve liquid) 1 cup medium white sauce ½ cup grated American or

Cheddar cheese Pinch of salt and pepper ¼ cup dry bread crumbs

2 T. melted butter or margarine

• Place asparagus stalks in • 4-cup casserole. • Make white sauce using liquid

from asparagus for part of milk (use white sauce recipe in this cookbook.)

• Blend grated cheese, salt and pepper into sauce and pour over asparagus.

• Mix butter or margarine into bread crumbs and use as topping over sauce.

• Bake in 350o oven until sauce is bubbly and bread crumbs are golden brown.

• Makes 4 servings.

Desserts

Desserts 95 

Jell­O Salad Berniece Kruse

1 pint Cottage Cheese 1 box Strawberry Jell-O (dry)

1 small can Crushed Pineapple (drained)

1 small carton Cool Whip 1 cup miniature Marshmallows

• Mix all ingredients well and chill overnight.

Black Cherry Jell­O Lana Kruse

2 (3 oz.) black cherry jell

1 (15 oz.) can blueberries 1 (8 ¼ oz) crushed pineapples

• Dissolve 2 (3 oz.) black cherry Jell-O in 2 cups boiling water.

• Drain 1 15 oz. can blueberries. Drain 1 (8 ¼ oz) crushed pineapple. (Save one cup of juice.)

• Add to mixture and stir in fruit and Jell-O and add topping.

• Topping: ½ sugar, ½ pint sour cream, 8 oz. Philadelphia Cream Cheese, ½ teaspoon vanilla, 1 and ½ chopped nuts (pecans and walnuts). Combine ingredients.

Desserts 96 

Apple Crisp Pudding Berniece Kruse

6 apples 1 t. cinnamon

½ cup water ½ cup butter 1 cup sugar ¾ cup flour

• Peel, core and slice apples. Place in the bottom of an 8x8 baking dish. Add 1 teaspoon and ½ cup of water.

• In another pan, put ½ cup butter, 1 cup sugar and ¾ cup flour and mix till crumbly.

• Spread crumble mixture on top of apples.

• Bake at 350o for 30-40 minutes or until golden brown.

• May be served with Ice Cream or whipped cream.

• I like to add chopped pecans to the topping mixture

Desserts 97 

Banana Bread Pudding Mitzi Kruse

4 cups cubed day-old French or

sourdough bread, (1 inch pieces)

¼ cup butter or margarine, melted 3 eggs

2 cups milk ½ cup sugar

2 T. vanilla ½ t. cinnamon

½ t. nutmeg ½ t. salt

1 cup sliced firm bananas (¼-inch pieces)

Sauce:

3 T. butter 2 T. sugar

1 T. cornstarch ¾ cup milk

¼ cup light corn syrup 1 t. vanilla

• Place the bread cubes in a greased 2-quart casserole; pour butter over and toss to coat.

• In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.

• Pour over bread cubes and stir to coat.

• Bake, uncovered, and at 375o

for 40 minutes or until a knife inserted near the center comes out clean.

• Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar, cornstarch; add to butter. Stir in milk and corn syrup.

• Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute.

• Remove from heat; stir in vanilla. Serve warm sauce over warm pudding. Makes 6 servings.

Desserts 98 

German Sweet Rice Grandma Lieck's Kitchen

1 cup Comet Rice

2 cups water ½ cup milk

½ cup butter 1 cup sugar 1 t. vanilla

½ t. cinnamon

• Measure rice and add 2 cups of water. Bring to a boil

• Cover with tight-fitting lid. Lower heat and simmer for 15 minutes

• Remove from heat. Add milk, butter, sugar and vanilla.

• Return to heat and simmer until butter and sugar melts; about 5 minutes. Add 1 teaspoon cinnamon. Pour into bowl.

• Sprinkle with cinnamon and sugar.

• Serve warm

Desserts 99 

Fruit Pizza Joyce Gaines From the kitchen of Kristin Lowman

2 oz. pkg. Pillsbury Refrigerated

Sugar Cookies 8 oz. pkg. Philadelphia Cream

Cheese 1/3 cup sugar

½ t vanilla

• Freeze cookie dough 1 hour. Slice into 1/8 inch slices. Foil line a 14" pizza pan.

• Put cookie slices on overlapping edges slightly.

• Bake at 375o for 12 minutes or until a deep golden brown. Cool. Flip over, remove foil and flip back.

• Combine cream cheese, sugar, vanilla till well blended (creamy), spread over crust. Arrange fruit: Strawberry, bananas, kiwi, grapes.

• Mix ½ Kraft orange marmalade and 2 tablespoons water-glaze over fruit.

Desserts 100 

Lazy Day Cobbler Erna Fey (Anna Liecks daughter)

1 cup flour 1 cup sugar

¾ cup milk skim 2 t. baking powder

¼ t. salt 1 large can of peaches

(you can substitute pie apples or pie cherries)

• You will need an extra large baking dish in which to bake this cobbler

• Mix ingredients and pour into baking dish.

• Pour large can of peaches over batter. Melt 1 stick of margarine and pour over this

• If preferred, you can sprinkle sugar and cinnamon on top

• Bake 50 minutes in 400o oven.

Desserts 101 

Fruit Kuchen                                                                        Dee Kruse (This is an old German Recipe which originated before 1929)

Crust:

1 ½ cups flour ½ t. Salt

1 T. Sugar ½ cup butter or margarine

1 egg, beaten 1 T. milk

Filling:

5 cups sliced fresh fruit (apples, peaches, etc.)

1 cup sugar 1 T. flour

2 eggs, beaten 1 cup cream ½ t. vanilla

Crumb Topping:

½ cup sugar ½ cup flour

2 T. butter, softened

• In mixing bowl, combine flour, salt and sugar. Cut in butter until mixture resembles cornmeal.

• Mix eggs and milk. Add to flour mixture. Placed into a greased 13x9x2 inch baking pan.

• Arrange fruit on crust. Combine remaining filling ingredients. Pour over fruit.

• For topping, combine ingredients until crumbly. Sprinkle over filling.

• Bake at 350o for 50-60 minutes until light brown and fruit is tender.

• Makes 12-15 servings.

Desserts 102 

Strawberry Shortcake Berniece Kruse

Cream Biscuits:

2 cups flour ¼ cup sugar

1 T. baking powder ½ t. salt

1 cup heavy (whipping) cream

1 pints ripe strawberries 1 pint frozen strawberries,

thawed 1 T. sugar

1 cup heavy whipping cream, whipped

(add 2 T. of sugar)

************************** • Spoon about ¼ cup berries and juice, then ¼

cup whipped cream over each. Replace tops. Spoon on remaining cream and berries. Makes 6 shortcakes.

• Biscuits: Mix flour, sugar, baking powder & salt in a large bowl. Gradually add cream, tossing mixture with a fork until clumps form. Press clumps into a fairly smooth ball.

• Shape into a 6-inch log. Cut in 6 even slices and place on prepared cookie sheet.

• Bake 15 minutes or until tops and bottoms are light golden brown. Remove to a wire rack & cover with a kitchen towel. Cool at least 10 minutes before filling.

• Slice fresh strawberries in half and place in bowl. Sprinkle with sugar and gently stir in remaining thawed strawberries. Let stand 1 hour at room temperature.

• To serve: Cut biscuits in half with a serrated knife. Put bottom halves on plates.

Desserts 103 

Basic Pastry Shell Janie Balderas (Low Fat)

1 ¼ cups flour

1/3 cup margarine 2-3 T. cold water

*************************

• For baked pastry shell, prick

bottom and sides of pastry with a fork. Bake at 450o for 10 minutes or until lightly browned.

• Place flour in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball.

• Place dough between 2 sheets of heavy-duty plastic wrap, and gently press to a 4" circle. Chill 20 minutes. Roll dough to a 12" circle.

• Place in freezer 5 minutes or until plastic wrap can be removed easily. Remove top sheet of plastic wrap. Invert and fit pastry into a 9" pie plate; remove remaining sheet of plastic wrap. Fold edges of pastry under and flute; seal to edge of pie plate.

Desserts 104 

Cinnamon­Gingersnap  Janie Balderas Crust (Low Fat)

1 ½ gingersnaps cookie

crumbs 1 ½ T. sugar

½ t. cinnamon 3 T. margarine, melted

Vegetable cooking spray

• Combine first 4 ingredients in a small bowl; stir well.

• Press mixture evenly into bottom and up sides of 9" pie plate coated with cooking spray.

• Bake at 350o for 8 minutes. Cool completely on a wire rack.

Graham Cracker Janie Balderas Crust (Low Fat)

¾ cup graham cracker crumbs

¼ cup sugar 3 T. reduced caloric margarine,

melted Vegetable cooking spray

• Combine first 4 ingredients in a small bowl; stir well.

• Press mixture evenly into bottom and up sides of 9" pie plate coated with cooking spray.

• Bake at 350o for 8 minutes. Cool completely on a wire rack.

Desserts 105 

Pumpkin Pecan Pie Berniece Kruse

1 pastry for single-crust pie

3 slightly beaten eggs 1 15-oz. can pumpkin

¾ cup sugar ½ cup dark corn syrup

1 t. vanilla ¾ t. ground cinnamon 1 cup chopped pecans

whipped cream (optional) ground cinnamon (optional)

*******************

Single Crust Pastry: • In a bowl stir together 1 ¼

cups flour and ¼ teaspoon salt. Using a pastry blender cut in 1/3 cup shortening till pieces are pea-size. Sprinkle 4-5 tablespoons cold water, 1 tablespoon at a time, over flour & toss with a fork till the dough is moistened. Shape into a ball.

• Prepare pastry for single-crust pie. On lightly floured surface roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry edge and crimp.

• For filling: In a mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla and the cinnamon; mix well.

• Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. Sprinkle with pecans

• Bake in 350o oven for 50-55 minutes to till knife inserted near center of pie comes out clean.

• Cool on a wire rack. Serve with whipped cream sprinkled with ground cinnamon, if desired.

• Makes 8 servings

Desserts 106 

Lemon Meringue Pie Janie Balderas (Low Fat)

2/3 cup sugar

1/3 cup cornstarch 2 cups skim milk

½ cup frozen egg substitute, thawed

2 T. grated lemon rind 1/3 cup fresh lemon juice

1 baked Basic Pastry Shell 4 egg whites

½ t. cream of tarter ½ t. vanilla 2 T. sugar

*************************

• Spread meringue over hot filling, sealing to edge of crust. Bake at 325o for 25 minutes or until golden brown.

• Combine 2/3 cup sugar and cornstarch in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat.

• Gradually stir one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened.

• Remove from heat; stir in lemon rind and juice. Spoon mixture into pastry shell.

• Beat egg whites, cream of tartar & vanilla at high speed until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form.

Desserts 107 

Creamy Pumpkin Pie Dee Kruse (First Place Winner - Brenham Baking Contest)

¾ cup packed brown sugar

2 T. cornstarch ½ t. salt (optional)

1 t. ground cinnamon ½ t. ground nutmeg

½ t. ground ginger ¼ t. ground cloves

2 eggs 1 (16 oz) can Pumpkin

1 (12 oz) can evaporated milk 1 9-inch baked pie shell

• Prepare baked pie shell. Mix brown sugar, cornstarch, salt and spices in 3-quart saucepan until well blended.

• Stir in eggs, pumpkin and evaporated milk until well blended.

• Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

• Cool 5 minutes. Pour into pie shell. Refrigerate at least 3 hours. Spread top of pie with whipped cream.

• Return pie to refrigerator 1 hour or until ready to serve.

Desserts 108 

Pumpkin Pie Cake Berniece Kruse (It's Great)

4 eggs (slightly beaten)

1 ½ cups sugar 1 - 16 oz. can pumpkin

1 t. salt 1 - 13 oz. Milnot canned milk

1 box yellow cake mix 2 T. Pumpkin Pie Spice

2 stick margarine 1 cup chopped pecans

• In large bowl, mix eggs, pumpkin, sugar, pumpkin pie spice, salt and milnot in order. Mix well.

• Pour in ungreased 9 x 13" pan. Sprinkled cake mix over filling.

• Pour melted margarine over the top. Sprinkle with pecans.

• Bake in preheated oven at 350o

for 1 hour and 15 minutes or until knife inserted in the center comes out clean.

• Serve warm or cold with Cool Whip topping.

• This cake is nice and moist and very suitable for the holidays.

Desserts 109 

Pumpkin Pie Cake Berniece Kruse (Low Fat Version)

3 egg whites & 1 whole egg

(slightly beaten) 1 cup sugar

1 - 16 oz. can pumpkin ½ t. salt

1 - 13 oz. can skim milk 1 box yellow cake mix

1 t. cinnamon ½ t. cloves ¼ t. ginger ½ nutmeg

2 sticks margarine (unsalted)

• In large bowl, mix eggs, pumpkin, sugar, spices, salt and skim milk in order. Mix well.

• Pour in ungreased 9 x 13" pan. • Sprinkled cake mix over filling. • Pour melted margarine over the

top. • Bake in preheated oven at 350o

for 1 hour and 15 minutes or until knife inserted in the center comes out clean.

• Serve warm or cold with Cool Whip topping.

• This cake is nice and moist and very suitable for the holidays.

Desserts 110 

Banana Split Cake Cheri Cobb

5 or 6 bananas, sliced

lengthwise 1 can (# 2 size) crushed

pineapple, drained 3 sticks margarine

2 eggs 2 cups crushed graham

crackers 2 cups powdered sugar 1 large (9 oz.) container

whipped topping ½ cup pecans, chopped

cherries

• Have margarine and whipped topping at room temperature.

• Prepare crust using 1 stick softened margarine and 2 cups crushed graham crackers. Mix, press firmly in bottom of a 13x9" pan and bake at 350o for 5 minutes. Cool.

• Mix 2 sticks softened margarine, 2 eggs and 2 cups powdered sugar on high speed for 15 minutes. Pour in cooled crust.

• Layer sliced bananas, then the drained crushed pineapple, then the whipped topping and sprinkle with pecans and cherries.

• Chill or freeze.

Desserts 111 

Old Fashioned German Dee Kruse Coffee Cake

2 pkgs. compressed yeast cake, crumbled

1 T. sugar ½ cup warm water

1/3 cup shortening, melted ½ cup sugar

1 egg, beaten 4 cups flour, divided use

½ cup warm milk

Topping: 1 cup flour

½ cup packed brown sugar ½ sugar

¼ shortening 2 T. Vanilla

Pinch salt 2 (16 oz.) cans sliced peaches,

drained

• Dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes.

• In large mixing bowl, combine shortening, eggs and sugar. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough flour to form soft dough.

• Turn out onto a floured surface. Knead until smooth and elastic; about 6 to 8 minutes.

• Place dough in a greased bowl, turning to grease top half. Press each half into a greased 11x7 inch baking pan.

• Cover and let rise in a warm place, until doubled, about 1 hour.

• For topping; combine flour, sugar, shortening, vanilla and salt. Sprinkle over dough. Arrange peaches on top.

• Bake at 375o for 25-30 minutes or until golden brown. Makes 2 cakes.

Desserts 112 

Anna Lieck's Coffee Cake Berniece Kruse (This is the recipe she taught me by hand measuring)

½ cup shortening 1 ½ cup sugar

2 egg whites or 1 whole egg

1 cup milk ½ t. salt

2 cups flour 2 t. baking soda

½ cup raisins ½ cup pecans

1 cup applesauce 1 t. cinnamon

1 t. nutmeg

• Cream shortening and sugar. Add beaten eggs

• Mix flour, salt, baking powder and raisins. Add to shortening mixture

• Pour into 9x12" glass pan • Mix applesauce, cinnamon and

nutmeg • With teaspoon drop applesauce

mixture onto cake about 2 inches apart. Take fork and stir in a small circle.

• Bake 30-35 minutes in a preheated oven at 375o

• Remove cake from oven. While hot, pour ¼ melted butter on top. Sprinkle with sugar, cinnamon and finely chopped pecans

Desserts 113 

Hawaiian Wedding Cake Nancy Kruse

1 Betty Crocker Butter Recipe Yellow Cake Mix

1 (16 oz.) can Cream of Coconut 1 (12 oz.) crushed pineapple

1 cup sugar

Cream Cheese Icing:

1 pkg. Cream cheese (8 oz.)

1 box powdered sugar 1 stick margarine

1 t. vanilla

• Bake cake as directed on box. While cake is cooking, mix crushed pineapple and sugar in saucepan and cook over medium heat. When cake is done and still hot, insert knife in several places on top of cake creating small slits.

• Spoon pineapple and sugar mixture over tip of cake. Pour Cream of Coconut over top of cake. Let cook at room temperature.

• Ice with Cool Whip or Cream Cheese Icing. Top with pecans. Refrigerate overnight.

• Icing: Mix cream cheese and margarine until creamy smooth. Add vanilla and powdered sugar and blend until smooth

Desserts 114 

Pineapple Carrot Cake Dee Kruse

1 box Yellow Cake Mix 2 cups fresh carrots, grated

1 (8 oz) can crushed pineapple in juice, undrained

½ cup water 3 eggs

½ cup Crisco Oil ½ cup pecans, finely chopped

2 t. ground cinnamon 1 (8 oz) pkg. cream cheese,

softened ½ cup butter or margarine,

softened 5 cups powdered sugar

2 T. vanilla extract

Note: Cake can be baked in 13x9x2 pan. After frosting top of cake, score cake into serving pieces & decorate with pineapple tidbits or pecan halves.

• Preheat oven to 350o. • Grease and flour two 9-inch

cake pans. Combine cake mix, grated carrots, and pineapple with juice, water, eggs, oil, pecans & cinnamon in large mixing bowl.

• Beat at low speed until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans.

• Bake at 350o for 35-40 minutes or until toothpick inserted comes clean. Cool for 5 minutes before removing from pans. Cool on wire racks.

• Frosting: Combine softened cream cheese, butter and vanilla in large bowl.

• Beat at medium speed until smooth. Gradually add sugar and continue beating until smooth. Spread between layers & over top & sides of cake.

Desserts 115 

Chocolate Cake Barbara Penaloza

2 cups brown sugar 1 cup butter

2 ½ squares unsweetened chocolate

1 t. vanilla 1 cup buttermilk 2 t. baking soda

2 cups flour 3 eggs, beaten

Frosting: 4 T. flour

1 cup milk ½ cup butter

½ cup shortening 1 cup sugar 2 t. vanilla

• Preheat oven to 325o. • Blend brown sugar and butter.

Add beaten eggs, melted chocolate. Add buttermilk, sifted soda and flour. Add vanilla.

• Bake 35-40 minutes. ***************

• Mix flour and milk in saucepan

and cook under low flame until thick.

• Put mixture in saucer and cool. Cream butter and shortening 4 minutes in mixer. Add sugar gradually and beat 4 minutes. Add flour paste and beat 4 minutes. Add vanilla.

Desserts 116 

German Sweet Cyndy Kruse Chocolate Cake 

1 pkg. (4 oz.) Baker's German Sweet Chocolate

½ cup boiling water 2 ¼ cups sifted flour

1 t. baking soda ½ t. salt

1 cup butter or margarine 2 cups sugar

4 egg yolks 1 t. vanilla

1 cup buttermilk 4 egg whites, stiffly beaten

Coconut-Pecan Filling & Frosting

(recipe on following page)

• Melt chocolate in boiling water, cool. Sift flour, soda and salt. Cream butter and sugar well. Add egg yolks, one of a time, beating after each.

• Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition.

• Fold in beaten egg whites. Pour into 3 (9") layer pans lined on bottoms with paper.

• Bake at 350 for 30-45 minutes or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack.

• Spread Coconut Pecan Filling and Frosting between layers and over top of cake.

Desserts 117 

Coconut­Pecan Filling Cyndy Kruse and Frosting 

1 cup evaporated milk 1 cup sugar 3 egg yolks

½ cup butter or margarine 1 t. vanilla

Baker's Angel Flake Coconut 1 cup chopped pecans

• Combine evaporated milk, sugar, egg yolks, butter or margarine and vanilla in saucepan.

• Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.

• Remove from heat. Add 1 1/3 cups Bakers Angel Flake Coconut and 1 cup chopped pecans.

• Cool until of spreading consistency, beating occasionally.

• Makes 2 ½ cups.

Desserts 118 

Delicious Cheesecake Nancy Kruse by Yvonne McFelea

Crust: 1 ¾ cups Graham Cracker

crumbs 1/3 cup margarine, melted

¼ cup sugar

Filling: 6 eggs

2 lbs. Cream cheese 1 ½ cups sugar

1 t. vanilla 1 T. Lemon juice

• Blend ingredients for crust and press into a springform pan.

• Beat eggs. Add softened cream

cheese and beat until smooth. Add sugar, vanilla and lemon. Beat to mix. Pour into crust.

• Bake at 350o for 70 minutes or until center is set. Turn off oven leaving oven door slightly ajar and leave cheesecake in oven for one hour.

• Remove from oven - cool completely before refrigerating. Chill 4 hours at a minimum. Remove side of springform pan. Top with cherries or other fruit.

Desserts 119 

Cherries Delight Joyce Gaines

Crust: 1 ½ cup flour

2 T sugar 1 ½ stick margarine

1 cup chopped pecans

First Layer: 1 (8 oz.) pkg. Cream cheese at

room temperature 1 t vanilla

2 cups sifted powdered sugar

2 pkg. Dream whip

Second Layer: 2 cans Comstock cherries

• Mix well & flatten in pan; bake

at 350o for 20 to 30 minutes till brown.

• Mix well & set aside. • Mix as directed, whip until very

stiff, combine cream cheese. • Spread cherries over 1st layer.

Desserts 120 

Brownie, Meet Cheesecake Nancy Kruse

1 pkg. (Betty Crocker or

Gierdielli Fudge Brownie mix 1 pkg. (8 oz.) Philadelphia

Cream Cheese, softened 1/3 cup sugar

1 egg ½ t. Vanilla

• Prepare brownie mix as directed on package. Pour into greased 13 x 9-inch baking pan.

• Beat cream cheese until smooth. Add sugar, mix until blended.

• Add egg and vanilla; mix just until blended.

• Pour cream cheese mixture over brownie mixture; cut through batter with knife for marble effect.

• Bake at 3500 for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

• Makes 24

Desserts 121 

Miracle Brownies Berniece Kruse

1 ½ cups self-rising flour 2 cups sugar

14 T. cocoa (¾ cup plus 2 T.)

1 1/3 cups vegetable shortening 4 eggs, beaten

2 T. vanilla 2 T. white corn syrup

1 cup chopped pecans or walnuts

***************************

Brownie Icing 1 cup powdered sugar

1 T. butter or margarine 1 T. cocoa

½ t. vanilla 2-3 T. milk

• Combine all ingredients expect nuts and Brownie icing in large mixing bowl. Mix well.

• Beat until light and fluffy with electric mixer. Stir in nuts. Pour into greased 13x9 inch pan.

• Bake in preheated 350o oven 45 minutes or until done and light brown. Leave in pan.

• Spread with Brownie icing while hot to glaze. Cut into squares when cooled 10-15 minutes.

****************************** • Combine all ingredients. Mix

well until smooth and creamy. • Spread on hot brownie to glaze.

Desserts 122 

Mocha Brownie Torte Terry Foerster

1 pkg. Fudge brownie mix

¼ cup water 2 eggs

½ cup finely chopped nuts ½ cup chilled whipping cream

1/3 cup brown sugar 1 t. powdered instant coffee

and shaved chocolate

• Heat oven to 350o. Grease and flour 2 round layer pans. Blend brownie mix dry, water and eggs. Stir in nuts. Spread in pan

• Bake 20 minutes. Cool 5 minutes in pans. Remove from pans and place layers on wire racks to cool thoroughly.

• In chilled bowl, beat cream until it begins to thicken. Gradually add sugar and coffee. Continue beating until stiff.

• Fill layers with 1 cup of the whipped cream mixture.

• Frost with remaining whipped cream mixture. Sprinkle with chocolate. Chill at least 1 hour.

Desserts 123 

Sugar Oatmeal Cookies Berniece Kruse

1 ½ cups of shortening

1 ½ cups sugar 3 egg whites

¾ cups coffee or mile ½ cup Grandma's Molasses

½ cup brown sugar 2 cups flour

1 ½ cups oatmeal flour 2 cups of pecan flour

1 cup raisins 1 t. Cinnamon

1 t. Nutmeg ¼ t. Ginger ¼ t. Cloves

2 ½ t. baking powder ¼ t. salt

• Cream shortening • Add sugar and mix medium

speed until blended • Add eggs, coffee molasses and

brown sugar; mix well • In large bowl, mix raisins and

dry ingredients well • Slowly add to first mixture one

cup at a time. Add a little extra flour if mixture is too thin.

• Spread PAM on cookie sheet. Sprinkle powder sugar on pan with small sifter.

• Using a teaspoon, drop cookie dough onto cookie sheet about 1" apart

• Bake in 400o oven for 12-15 minutes. Let cookie cool on the cookie sheet before removing them to a plate.

Desserts 124 

Lebkuchen Cookies Augusta Hofferichter Converse 100 year Cookbook

3 lbs. Sugar 1 lb. Water 1 lb. Butter

(may substitute for ½ lb. Butter and ½ cup of applesauce)

**************

3 lbs. Flour

3 t. baking powder 1 t. baking soda

1 t. cinnamon 1 t. nutmeg 1 t. vanilla 1 t. cloves

1 lb. pecans

• Boil sugar, water and butter for 10 minutes and cool.

*************** • Mix dry ingredients together. • Pour sugar/butter mixture with

dry ingredients. Mix well. • Preheat oven to 375o • Cut with cookies cutters and

place on ungreased cookie sheet.

• Baked 8-10 minutes or until light brown.

Desserts 125 

Guten Braun Lebkuchen Berniece Kruse Cookies Fredericksburg Home Cookbook

1 ½ lbs light brown sugar ½ cup butter or margarine

¼ cup shortening 1 cup water

¾ t. ground cardamom 1 t. nutmeg

½ t. salt 1 t. grated lemon peel

6 cups flour 1 ½ t. baking powder

1 ½ cups chopped pecans

• Heat first eight ingredients to the boiling point. Cool.

• Sift 6 cups flour with 1 ½ teas baking powder.

• Add flour and pecans to cooled liquid mixture. Do not add more flour.

• Chill dough over night. • In the morning, roll ¼ inch

thick on floured board. • Cut in rectangle or use different

cookie cutter shapes. • Place on cookie sheet. • Bake at 350o for 12-15 minutes. • Let age for 2 weeks to get soft.

Desserts 126 

One Hundred Raisin Erna Fey Drop Cookies Converse 100 Year Cookbook

1 cup sugar 1 cup brown sugar

½ cup Grandma's Molasses ½ t. cinnamon

1 t. salt 1 cup butter-flavored Crisco

½ t. baking soda 1 cup raisins

½ t. cloves ½ cup warm water

4 eggs beaten 4 ½ cups flour

1 ½ cups pecans

• Mix well and drop into pan. • If you prefer, spray pan with

PAM and lightly sift powder sugar on pan before dropping cookies on pan

• Bake at 375o for 8-10 minutes.

Desserts 127 

Southern Oatmeal Dee Kruse        Pecan Softies 

2 cups self-rising flour

1 cup butter or margarine, softened

1 cup light brown sugar, packed 1 cup sugar

2 eggs 1 t. vanilla

1 cup pecans, chopped 2 cups quick-cooking oats

• Preheat oven to 375o. • Sift flour; set aside. • Cream butter and sugars until

light and fluffy. Beat eggs and vanilla.

• Mix in sifted flour, 1/3 at a time. Stir in pecans and oats.

• Drop by rounded teaspoonful 2 inches apart on ungreased cookie sheet.

• Bake 375o for 10 minutes or until lightly browned on top. Cool cookies on baking sheet for 1 minute. Transfer to racks to cool completely. Makes about 30 cookies.

Desserts 128 

Variety of Cookies Berniece Kruse

Basic Recipe

4 T. Shortening ¾ cup sugar

2 T. Milk 1 egg or 2 egg whites

½ t. vanilla ½ t. salt

1 ½ t. baking powder 2 cups flour

**************************

Pecan cookies - Add ½ cup chopped pecans. Raisin cookies - add ½ cup raisins. Lemon cookies - add ½ t. lemon extract & ½ t. grated lemon rind. Chocolate Chip cookies - add 2/3 cup chocolate chips. Spice cookies - add 1 t. cinnamon, ¼ t. cloves, ¼ t. ginger, ½ teas nutmeg. Cocoa cookies - add ¼ cup cocoa and 2 T. milk. Orange cookies - add 3 T. orange juice & 2 T. grated orange peel..

• Under low heat, cream shortening and sugar. Remove from heat; add eggs, milk and vanilla.

• In a large bowl sift flour, salt, baking powder and mix well.

• Mix dry ingredients with shortening/sugar mixture.

*********************** • Add the appropriate ingredients

for the cookies you wish to make.

• Chill dough. This will make it easier to handle.

• Roll thin and cut with cookie cutters.

• Bake at 350o for 8-10 minutes. • Makes about 40 cookies.

Desserts 129 

Nina's Toffee Joyce Gaines

1 stick butter

¾ cup brown sugar chocolate chips

• Melt butter and brown sugar over medium heat and boil and stir constantly for 7 minutes. Pour into greased square pan and spread.

• Sprinkle ¾ cup chocolate chips on top of butter/sugar mixture & spread by placing cookie sheet on top & press.

Oven Caramel Corn Nancy Kruse

2 cups brown sugar

1 sticks margarine ½ cup corn syrup

1 t. salt 1 t. vanilla

½ t. baking soda (add after cooking)

6 quarts unsalted popped popcorn

• Combine all ingredients except baking soda and popcorn in pan. Bring to a boil and boil for 5 minutes, stirring occasionally.

• Remove from heat and stir in the baking soda (it will foam up at first).

• Pour the cooked mixture over popped corn in large roaster or baking pan.

• Stir till corn is well covered. Bake for 1 hour at 200o, stirring every 15 minutes. Spread on waxed paper to cool.

Desserts 130 

Rich Cocoa Fudge Berniece Kruse (I've been making this fudge for over 50 years)

3 cups sugar 2/3 cup Hershey's Cocoa

¼ t. salt ½ cups milk

¼ cup butter or margarine 1 t. vanilla

1 cup pecans (chopped)

• Butter 8 or 9 inch square pan. Set aside.

• In heavy 4-quart saucepan combine sugar, cocoa & salt. Stir in milk. Cook over medium heat - bring mixture to rolling boil.

• Boil with stirring to 234o (or soft ball stage, when dropped

into very cold water, forms a soft ball which flattens when removed from water.)

• Bulb of candy thermo-meter should not rest on the bottom of the saucepan.

• Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110o

lukewarm. Add 1 cup of pecans.

• Beat with wooden spoon until fudge thickens and loses some of its gloss.

• Quickly spread into prepared pan. Cool. Cut into squares. Makes about 3 dozen pieces.

Desserts 131 

Divinity Joyce Gaines

2 & 2/3 cup sugar

2/3 cup light corn syrup ½ cup water 2 egg whites

1 t. vanilla 2/3 cup broken nuts

• Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260 on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).

• In mixer bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites.

• Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer). Fold in nuts.

• Drop mixture from tip of buttered spoon onto waxed paper.

• Makes about 4 dozen.

Desserts 132 

Oatmeal­Molasses Cookies Janie Balderas Healthy Heart Cookbook

¼ cup margarine, softened

¾ cup sugar ¼ cup molasses

1 egg 1 t. vanilla extract

1 ¾ cup all-purpose flour ½ t. baking soda

½ t. salt 1 cup regular oats, uncooked

1 t. ground cinnamon ½ t. ground ginger

Vegetable spray

• Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.

• Add molasses, eggs, and vanilla and beat well.

• Combine flour and next 5 ingredients in a medium bowl, stirring mixture well. Gradually, add flour mixture to creamed mixture, mixing well to combine.

• Drop dough by level tablespoons, 2 inches apart, onto cookie sheets coated with cooking spray.

• Bake at 350o for 10 minutes or until lightly browned.

• Cool slightly on cookie sheets. Remove from cookie sheets and cool completely on wire racks. Makes 32 cookies.

• Calories: 73, Protein 1.3g, Fat 1.8g (Saturated fat 0.3g), Sodium 69mg, Cholestrol 7

Desserts 133 

Apple Harvest Cake  Cheri Cobb from Connie Woods

1 ¼ cup flour

1 cup whole wheat flour 1 cup sugar

¾ cup brown sugar ¾ cup oil

1 t. vanilla 1 T. cinnamon

2 t. baking powder 1 t. salt

½ cup baking soda 3 eggs

1 cup chopped nuts (optional) 2 cups (2 medium peeled

chopped apples)

• Mix all ingredients except nuts and apples. Beat 3 minutes. Stir in apples and nuts.

• Pour in greased and floured tubed (bundt) pan. (Can use a bread loaf pan)

• Bake at 325o for 50-60 minutes. To test for doneness, insert toothpick and if it comes out clean, it's done.

• Cool upright for 15 minutes in pan. Turn onto plate and glaze if desired with any powdered sugar glaze.

Jellies

How to Preserve a Husband 

Most everyone is giving a recipe for preserving edibles, but one of

the most important things for a wife to know, is how to preserve

the provider for the family.

Be careful in your selection. Do not choose too young and take

only such varieties as have been reared in a good moral

atmosphere. When once decided upon and settled, let that part

remain forever settled and give your entire thought to preparation

for domestic use. Some insist on keeping them in a pickle, while

others are constantly getting them in hot water.

Even poor varieties may be made sweet, tender and good by

garnishing them with patience. Wrap well in a mantle of charity

(love), well sweetened by smiles and flavored with kisses to taste.

Then keep warm with a steady fire of domestic devotion and serve

with peaches and cream.

When thus prepared, they will keep for years.

Converse 100 Year Cookbook

Mrs. Paul R. Rose

Desserts 134 

Jelly Making 

Use only brand name Mason jars & lids. Don't use mayonnaise

jars. They don't seal tight. Don't use wax; it will melt in our Texas

heat. Check jars for chips. Wash in hot soapy water, rinse well in

hot water. Place clean jars upside down on a large towel until

ready to use. (This way was taught to me by Dorothy Friesenhahn.)

Berniece Kruse

Desserts 135 

Peach Jelly Berniece Kruse

6 lb. ripe fresh peaches (do not use over ripe)

1 ½ cups water 1 box Sure Jell

4 ½ cups sugar

• Peel peaches, remove pits and finely chop.

• Place in a large saucepan and add 1 ½ cups of water.

• Bring to a boil. Reduce heat and simmer for 10 minutes

• Boil jars in a large container (I use my 25-lb turkey roaster.) Keep jars dry & hot. Boil lids (not bands) about 5 minutes

• Measure 3 ½ cups peaches in large saucepan. Add 1 box of Sure Jell and bring to hard rolling boil

• Add 4 ½ cups sugar and bring to rolling boil (one that can't be stirred down). Boil for 1 minute

• With steel spoon, scoop off foam. Put in hot dry jars 1 inch from the top.

• Wipe rim with damp cloth and seal with bands

• Place on towel and leave sitting for 24 hours.

• To check seal, push center of lid. If sealed properly, it won't push in.

Desserts 136 

Red or Black Plum Berniece Kruse

5 lbs ripe fresh plums (do not use over ripe)

1 ½ cups water 1 box Sure Jell

6 ½ cups sugar

• Wash and remove stems, pits and chop into fine chunks

• Chop in food processor until pealing is a liquid

• Measure 5 ½ cups chopped plums and 1 ½ cups water in large saucepan. Add 1 box of Sure Jell and bring to hard rolling boil

• Add 6 ½ cups sugar and bring to rolling boil (one that can't be stirred down). Boil for 1 minute

• Cool and skim off foam. Put in hot dry jars 1 inch from the rim.

• Wipe rim with damp cloth and seal with bands

• Place on towel and leave sitting for 24 hours.

• To check seal, push center of lid. If sealed properly, it won't push in.

Helpful Hints

(In the Kitchen)

For rich chocolate desserts, use Hershey's Cocoa in recipes calling for baking chocolate. Mix 3 level tablespoons of cocoa and 1 tablespoon of shortening or oil. This equals 1 square or 1 ounce of unsweetened baking chocolate.

Instead of buttermilk use 1 ¼ cups milk and 2 teaspoons of lemon juice or vinegar.

If short an egg use 1 tablespoon of mayonnaise.

To cut down on salt use a little more black pepper and Mrs. Dash Herb Seasoning.

For a lower fat baking recipe you can use 1/3 cup applesauce and 2/3 cup shortening or oil, instead of 1 cup of shortening or oil.

Sweetened milk is easy to make: Use the following recipe instead of sweetened condensed milk:

1 cup powdered milk

1/3 cup boiling water

2/3 cup granulated sugar

3 T. margarine

A few drops of water can be added to the mixture if necessary to make it look like sweetened condensed milk. If you don't use this right away, store it in the refrigerator.

Helpful Hints

(In the kitchen)

Cookie Sheet: Oil your cookie sheet lightly and use a sifter to sprinkle powdered sugar instead of flour; it doesn't brown. I learned this one day when I ran out of flour and have been doing it for almost 40 years.

How to make self-rising flour: Combine the following ingredients to make 1 cup self-rising flour:

1 cup minus 2 T. all-purpose flour

1 ½ t. baking powder

1/8 t. salt

A good dressing for your salad:

¼ cup Virgin Olive Oil

¼ cup Apple Cider Vinegar

¼ clover honey

Mix well; use at once. Don't save as it will turn cloudy.

Helpful Hints

(Home Remedies)

For sore throat: Mix 1 tablespoon apple cider vinegar in 1 cup warm water; gargle. It doesn't hurt your throat as much as salt.

Burns: Hold burned area under cold water. Never use anything greasy.

For colds and coughs: Try hot lemonade with honey.

For toothache: Put whole clove next to the tooth and chew.

Ant & Bee insect bites: Make paste with baking soda and a few drops of vinegar.

Make bandages for small cuts by using the inner skin of the egg. While wet, place on the cut. Leave it alone till it comes off on its own.

Nose bleeds: Place cold damp rag on neck. Don't lay down, as you could choke on your own blood.

For small cuts and bruises: Clean cuts with water; put ¼ inch sugar on cut. Wrap with a loose white cloth; when it gets wet, change it. The sugar cleans and brings blood to the cut and it will usually heal without leaving a scar.

Helpful Hints

(Home Remedies)

For bandages: Wash an old sheet in hot water with ½ cup soap powder and 1 cup vinegar. In hottest dryer setting, dry sheet and then cut in different sizes. Store them in a zip-lock baggie.

For cleaning wounds: Mix ½ tablespoon apple cider vinegar with ½ tablespoon water. It doesn't hurt as much as alcohol.

Ingrown toenail: Lift the inflamed toenail at the corner and put cotton underneath it till the place heals. Or cut a "V" in the center top of the nail; it will grow to the "V".

(Cleaning Tips)

To clean shower place full strength vinegar on a sponge and wipe over entire area. Wait a while then with a soft brush soaked in vinegar, lightly scrub the walls and the doors of the shower. You don't have to rinse, just dry with a towel. Vinegar will disinfect also.

Windows washed in vinegar stay clean longer. Mix 2 cups vinegar to 2 cups water. For streak less windows, dry with a newspaper.

To clean countertops and ceramic tile, spread paper towels over counter. Wet with vinegar and sprinkle with baking soda. Rinse and dry.